Roasted Eggplant with Feta Cheese

I originally got this recipe from The Scramble but had to modify it a bit as today it is super hot here and Mike demanded I not use the oven. Considering it's 85 in the kitchen without any other heat source...I can't blame him.

You will need...

1 small eggplant (about 1 lb)
1 red or yellow bell pepper
1 red onion
olive oil
salt
pepper
1/2 lemon
3 oz feta cheese (chopped or crumbled)
basil (fresh is best but if you don't have any about 1-2 tsp of dry will work)
oregano (same as above)

Slice the eggplant into circles. Cut the bell pepper into quarters and the onion into "rings" so that you can put them on a grill. Drizzle all the veggies with olive oil, sprinkle with salt and pepper.
Place the veggies on the hot grill. Roast for about 4 minutes, flip and roast for another 4 minutes or so. I like the veggies to be fairly soft so I keep them on there for awhile, but you can adjust the time to suit your tastes.

Once the veggies are done, remove them to a cutting board and chop them into bite size pieces. Place chopped veggies into a bowl. Squeeze half a lemon over the top, with a tablespoon or so of olive oil. Add the basil and oregano. Sprinkle the feta over the top. Stir thoroughly.

These veggies are wonderful if you boil some pasta and mix them all up, adding a bit more lemon juice, olive oil and feta.

And, as I found out tonight, they are excellent on their own, or even as a side dish.

Enjoy!