- 2 red bell peppers
- 8 slice(s) eggplant, 1/2-inch thick
- 3 tablespoon(s) olive oil, plus more, for grilling
- 1 tablespoon(s) red wine vinegar
- 1 tablespoon(s) fresh oregano, chopped
- 1/2 cup(s) crumbled feta
- Salt and pepper
- Preheat the grill. Coat peppers and eggplant slices with olive oil. Grill and arrange on a platter.
- Top vegetables with 3 tablespoons olive oil, and red wine vinegar. Add oregano and feta, season to taste with salt and pepper.