Preparation Time: 10 minutes

Cooking Time: 10-15 minutes

Serves: 4 to 6

Ingredients

50 mL (¼ cup) red wine vinegar
1 clove garlic, minced
2 mL (½ tsp) each oregano, cumin, chili powder and dried mustard
125 mL (½ cup) olive oil
Dash cayenne (optional)
1 small eggplant
1 each red and yellow peppers
2 zucchini
1 red onion
175 mL (3/4 cup) crumbled feta cheese
Chopped fresh parsley (optional)

Directions

1. Combine first 5 ingredients for dressing and set aside. Cut eggplant into 1 cm (½ inch) thick slices. Cut peppers into quarters and remove seeds and stems. Cut zucchinis into 5 mm (¼ inch) thick slices lengthwise. Cut onion into 1 cm (½ inch) thick wedges, stem intact. Brush all vegetables lightly with dressing.
2. Place vegetables on grill and cook over medium high, turning occasionally, until tender and slightly charred, about 10-15 minutes. Remove vegetables from grill when cooked. Cut peppers into strips. Arrange vegetables on platter and sprinkle with feta cheese.
3. Drizzle with remaining dressing. Sprinkle with chopped parsley, if desired.
4. Serve warm or at room temperature.

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