This is a quick and delicious way to prepare vegetables any time of the year. Look for squash and eggplant that are firm so they can hold up to the grill.
Prep Time: 10 minutes
Cook Time: 12 minutes
Ingredients:
- 1 medium summer squash, cut into 1/4 inch slices
- 1 small eggplant, cut into 1/4 inch slices
- 1/3 cup feta cheese, crumbled
- For vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation:
Preheat grill for medium heat. Mix vinaigrette ingredients in a small bowl. Brush eggplant and squash pieces with mixture. Place onto grill and cook for 10-12 minutes. When vegetables are tender and golden brown, remove from heat, top with crumbled feta and serve.
