Marinated Grilled Vegetables with Feta Cheese These savory roasted vegetables take the place of a tossed salad on a buffet table. Make enough to serve as a treat for lunch the next day. Easily prepared in advance, the dish can be served chilled or at room temperature. 1 large eggplant, peeled and sliced lengthwise into 1/4 inch slices 2 large zucchini, peeled and sliced lengthwise into 1/4 inch slices 4 yellow squash, peeled and sliced lengthwise into 1/4 inch slices 2 large tomatoes, sliced into 1/2 inch slices 1 medium red onion, sliced into 1/4 inch slices Salt and freshly ground pepper 1/2 cup olive oil 1/4 cup balsamic vinegar 1 tablespoon fresh basil, chopped Juice of 1/2 medium lemon, about 1 tablespoon 4 ounces Feta cheese, crumbled Brush each side of the vegetables lightly with 1/4 cup of the olive oil. Season with salt and freshly ground pepper. Grill both sides over medium high heat using a grill pan or the outdoor grill. The vegetables will soften and begin to blacken very quickly. Be careful not to overcook or they will fall apart. Remove the vegetables to a dish or shallow pan. Combine the remaining 1/4 cup of the olive oil with the vinegar, chopped basil and lemon juice, in a small bowl. Pour the marinade over the vegetables and chill for 30 minutes and up to 4 hours. Remove the vegetables from the marinade and arrange each slice on a platter. Sprinkle the crumbled Feta cheese over all and season with freshly ground pepper. Serves 4 Preparation time about 30 minutes plus marinating