Grilled Vegetable Salad

INGREDIENTS

1 red bell pepper cored and cut into 4 pieces
1 eggplant (about 1 pound), cut across into 1/4-inch rounds
1 medium onion, cut into 1/4-inch slices
2 medium zucchini (about 8 ounces each), cut lengthwise into 1/4-inch slices
Olive oil cooking spray
5 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 cup grape tomatoes, halved
1/4 cup chopped fresh mint
1/2 cup crumbled feta cheese

DIRECTIONS

Grilled Veg Salad 4

Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray.

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Preheat a grill or grill pan over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini.

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When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.  In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper.

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Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.

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