Grilled Ratatouille Salad

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  • 1/3 cup olive oil
  • 1 1/2 tablespoons TABASCO® brand Original Red Sauce
  • 1 (12-14 ounce) eggplant, cut into 1/2-inch thick rounds
  • 1 zucchini, quartered lengthwise
  • 1 yellow pepper, quartered
  • 1 red pepper, quartered
  • 1 medium red onion, cut into 1/2-inch thick rounds
  • Salt and pepper
  • 2 tablespoons balsamic vinegar
  • 1/2 cup feta cheese
  • 4 tablespoons slivered fresh basil


Preheat grill to medium-high heat.

Combine olive oil and TABASCO® Sauce in small bowl. Place eggplant, zucchini, yellow and red peppers and onion on baking sheet. Brush with oil mixture. Sprinkle with salt and pepper. Toss to coat.

Grill vegetables until tender and tinged with brown, turning frequently. (About 6 minutes for eggplant and zucchini, and about 10 minutes for peppers and onion.)

To serve, divide vegetables between four plates. Drizzle with vinegar. Sprinkle with cheese and basil.

Makes 4 servings.

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