Servings: 4

Ingedients:

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

Freshly ground black pepper

1 cup grape tomatoes, halved

1/4 cup chopped fresh mint

1/2 cup crumbled feta cheese

Preparation:

Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. 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, approx. 8 minutes for the eggplant and onion, approx. 6 minutes for the zucchini. When the vegetables are cool enough to handle, cut them into 1/2 inch pieces and transfer them 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 pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with feta.

Nutrition per serving:

Calories: 195; total fat: 13 g.; saturated fat: 3.5 g.; mono-saturated fat: 8 g.; poly-saturated fat: 1 g.; total carbohydrates: 18 g.; protein: 5 g.; fiber: 7.5 g.; cholesterol: 12 mg.; sodium: 160 mg.  

Source: www.foodnetwork.com