Grilled Ratatouille Salad with Feta Cheese

Ingredients

• 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 purchased garlic-flavored olive oil
• 2 to 3 teaspoons balsamic vinegar
• 2/3 cup crumbled feta cheese
• 2 tablespoons slivered fresh basil

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