Grilled Ratatouille Salad

Ingredients

    1 large garlic clove, minced

    2 tablespoons lemon juice

    2 tablespoons Dijon mustard

    1 tablespoon rice wine vinegar

    Salt and ground black pepper

    ¾ cup extra-virgin olive oil, divided

    4 ounces (about ¾ cup) crumbled feta cheese, divided

    1 large eggplant, trimmed and sliced about ½-inch thick

    2 medium zucchini, trimmed and sliced on the diagonal about ½-inch

    2 medium red onions, trimmed and cut into thick slabs

    2 yellow or orange bell peppers, quartered, stemmed and seeded

    4 Italian plum tomatoes, halved

    ¼ cup chopped fresh oregano

Instructions

    Whisk garlic, lemon juice, mustard, vinegar, and a light sprinkling of salt and pepper in a 2-cup Pyrex measuring cup. Whisk in ½ cup of oil, slowly at first to ensure mixture emulsifies, to make thick vinaigrette; whisk in ½ cup of the feta.

    Meanwhile, heat a gas grill igniting all burners on high for at least 10 minutes. Clean hot grate with a wire brush, then lubricate it with an oil-soaked rag or build a hot charcoal fire. Brush both sides of eggplant, zucchini, onions, peppers, and tomatoes with remaining ¼ cup of oil and season with salt and pepper to taste. Place vegetables on hot rack and grill, turning only once (except tomatoes) until cooked with impressive grill marks, about 5 minutes per side. Leave tomatoes cut side up the entire time and cook until soft and slightly deflated, 8 to 10 minutes. Remove vegetables from grill. (Can be served right away or left at room temperature for a couple of hours.)

    When ready to serve, arrange a portion of vegetables on each salad plate, drizzle with vinaigrette, sprinkle with oregano, and a little extra feta.