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Ratatouille Salad

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 garlic-flavored olive oil 
2 to 3 teaspoons balsamic vinegar 
2/3 cup crumbled feta cheese

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 over medium high heat 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. Transfer to serving platter 
and sprinkle top with vinegar and cheese.