Ingredients Jump to Instructions ↓

  1. 1/2 pound eggplant, cut into 1/2-inch-thick slices

  2. 1 medium zucchini or yellow squash, cut lengthwise into 1/2-inch-thick slices

  3. 1 small red onion, cut into 1/4-inch-thick slices

  4. 1 large red bell pepper, seeded and cut lengthwise into 1-inch-thick strips

  5. 1 large ear corn, husked and cut into 4 equal pieces

  6. 1/4 cup olive oil

  7. 1/4 cup balsamic vinegar

  8. 3 cloves garlic, chopped

  9. 3 tablespoons chopped fresh oregano

  10. 1 cup canned chickpeas, rinsed and drained

  11. 1/4 cup buttermilk

  12. 1/2 teaspoon salt

  13. 1/2 teaspoon black pepper

  14. 1/2 cup (2 ounces) crumbled feta cheese

  15. 1/4 cup toasted pine nuts*

Instructions Jump to Ingredients ↑

  1. Combine eggplant, zucchini, red onion, bell pepper and corn in large shallow dish. Combine oil, vinegar, garlic and oregano in food processor or blender; process until oregano is minced. Pour 1/4 cup oil mixture over vegetables; toss gently to coat. Let stand 30 minutes .

  2. Add chickpeas, buttermilk, salt and black pepper to remaining oil mixture in food processor; process until smooth. Refrigerate.

  3. Arrange vegetables in lightly oiled grill basket. Cook, covered, over medium-hot coals 12 to 15 minutes or until golden and tender, turning occasionally. Transfer to shallow serving dish.

  4. Drizzle vegetables with bean mixture. Sprinkle with feta cheese and pine nuts.


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