Ingredients:

  • 1 medium (12 oz / 340g) zucchini, sliced into ½-inch planks
  • 1 large (7 oz / 200g) red bell pepper, cut into wide strips
  • 1 medium (5 oz / 140g) red onion, cut into 1-inch wedges
  • 1 small (10 oz / 280g) eggplant, sliced into rounds
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 3 tbsp (45ml) balsamic vinegar
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 clove (5g) garlic, minced
  • 1 tsp (5ml) honey
  • ¼ tsp (1g) salt
  • ¼ tsp (1g) black pepper
  • ½ cup (50g) crumbled feta cheese
  • ¼ cup (10g) fresh basil leaves, torn
  • 2 tbsp (15g) toasted pine nuts

Instructions:

  1. Slice vegetables into uniform shapes as described. Place them in a large bowl and toss lightly with 2 tbsp olive oil, salt, and pepper to coat.
  2. In a small bowl or jar, combine balsamic vinegar, olive oil, minced garlic, and honey. Whisk vigorously or shake until emulsified.
  3. Preheat grill to medium-high heat. Place vegetables on the grates and grill for 3–5 minutes per side until distinct dark grill marks appear.
  4. Transfer hot vegetables to a bowl and immediately pour the balsamic dressing over them. Gently fold in the crumbled feta and toasted pine nuts, then scatter torn basil over the top.