Grilled Vegetables with Feta and Balsamic Dressing

Ingredients

• 2 bulbs fennel
• 2 red bell peppers
• 2 yellow bell peppers
• 2 small eggplants
• 60 ml olive oil
• Salt
• Pepper (freshly ground)
• 160 g feta
• a handful of basil
• 4 tbsp balsamic vinegar

Instructions

1. 1.

   Wash, trim, halve the fennel and slice into rounds. Wash, quarter, and trim the bell peppers. Wash, trim, and cut the eggplants diagonally into slices.

2. 2.

   Brush the vegetables with 2–3 tbsp olive oil and grill them on a preheated grill for about 10–15 minutes total, turning once; season with salt and pepper.

3. 3.

   Meanwhile crumble the feta. Wash the basil, pat dry, and chop finely. Arrange the grilled vegetables on a platter, sprinkle with feta and basil. Mix the balsamic vinegar with the remaining olive oil and drizzle over the dish before serving.