INGREDIENTS
1
Eggplant (about 1 pound)
1 cup
Grape tomatoes
1/4 cup
Mint, fresh
1
Onion, cut into 1/4-inch slices, medium
1/2 tsp
Oregano, dried
1
Red bell pepper cored and cut into 4 pieces
2
Zucchini (about 8 ounces, medium
1
Salt and freshly ground black pepper
5 tbsp
Olive oil, extra-virgin
1
Olive oil cooking spray
2 tbsp
Red wine vinegar
1/2 cup
Feta cheese