Ingredients

• 1 12- to 14-ounce eggplant, cut into 1/2 inch-thick rounds
• 1 zucchini, quartered lengthwise
• 1 red bell pepper, cut lengthwise into 6 strips
• 1 medium onion, cut into 1/2 inch thick rounds
• 3 tablespoons purchased garlic-flavored olive oil
• 2 to 3 teaspoons balsamic vinegar
• 2/3 cup crumbled feta cheese
• 2 tablespoons slivered fresh basil

Instructions

1. Prepare barbecue (medium-high heat). Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat. Grill vegetables until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion.
2. Divide vegetables between 2 plates; drizzle with vinegar. Sprinkle cheese and basil over and serve.