GRILLED ZUCCHINI EGGPLANT TOMATO SALAD MY WAY ENJOY DAN:

GRILLED ZUCCHINI EGGPLANT TOMATO SALAD MY WAY by CHEF DAN:

Serves 3-4

INGREDIENTS:

3 small zucchinis cut in halved lengthwise

3 tomatoes, halved lengthwise

1 eggplant, cut into 3/4-inch thick discs

2 medium red potatoes, sliced into 1/8-inch slices

1-1/2-tablespoons olive oil

Sea salt and freshly ground black pepper to taste

1 (14 Oz) can chickpeas

1/4-cup crumbled feta cheese

8 large mint leaves, thinly sliced

1/2-onion, finely chopped

2 tablespoons balsamic vinegar

DIRECTIONS:

1.   Coat grill pan Pam high temperature cooking spray.

2.   Set grill to medium-heat.

3.   Coat eggplant slices, tomato halves, zucchini halves, and potato with oil on both sides.

4.   Season with salt and pepper.

5.   Grill the vegetables, on one side, tomato with the skin side down.

6.   Put the cover down and grill for 5 minutes.

7.   Remove the tomatoes from the grill.

8.   Flip the rest of the vegetables, and cook for 5 more minutes.

9.   Cut the eggplant and zucchini into bit size pieces; place in a serving bowl.

10.                Add the chickpeas, feta cheese, fresh mint and chopped onion to the eggplant and zucchini.

11.                Add balsamic vinegar and mix gently.

ENJOY DAN:                                                   BON-APPETITE!!