Balsamic Drizzled Roasted Red Pepper & Eggplant with Feta
Ingredients
Oil in a spray container
¼ large eggplant
1 large red bell pepper, sliced into four pieces, lengthways
2 T. non-fat feta
2 T. basil, freshly chopped
2 T. balsamic glaze
Instructions
Slice eggplant into four, ¼-inch thick slices. Slice the red pepper into 4 large pieces.
Spritz both sides of the eggplant and pepper with the oil in the spray jar. Place them on to the grill (you can use a Panini maker if you don’t have a grill, or roast them in the oven Allow them to soften and char. Grill each side for about 5 minutes are until char marks start to appear.
After all vegetables are cooked, place a layer of eggplant on two separate plates. Layer each eggplant slice with a piece of red pepper, then eggplant, and lastly a red pepper. Place one tablespoon of feta on top of the each red pepper and top each off with 1 tablespoon of basil. Drizzle one tablespoon of balsamic glaze over the top of each veggie sandwich and enjoy!