Grilled Eggplant Salad

• 2 Adagio™ Baby Eggplants, sliced into rounds
• 2 Maestro™ Sweet Bell Peppers, seeded and cut into fours
• 2 zucchini, sliced into rounds
• 3 Tbsp. extra virgin olive oil
• 1 Tbsp. fresh oregano
• 1 tsp. kosher salt
• 2 green onions, chopped
• 2 cloves garlic, minced
• 2 Tbsp. red wine vinegar
• ½ cup feta cheese, crumbled

Instructions:

1. Heat grill or barbecue to medium/high heat.
2. Toss zucchini, Maestro™ peppers and Adagio™ eggplants with extra virgin olive oil, kosher salt and oregano.
3. Grill veggies on both sides, until tender (about 8 minutes).
4. Coarsely chop veggies and toss in a large bowl with red wine vinegar, garlic and green onions.
5. Sprinkle with feta and serve.