Special Diets

Grilled Vegetables with Feta Cheese

• From: The Daily Soup Cookbook

Ingredients

• 4 Tbs olive oil

• 1 medium eggplant (about 1 pound), halved lengthwise

• 2 red bell peppers, halved and seeded

• 4 scallions, ends trimmed and halved

• 1 zucchini, halved lengthwise

• 1 yellow squash, halved lengthwise

• 1 cup fresh green beans, ends trimmed

• 1 large Spanish onion, chopped

• 2 celery stalks, chopped

• 2 garlic cloves, thinly sliced

• 2 tsp dried thyme leaves

• 2 tsp dried oregano

• 2 bay leaves

• 2 tsp kosher salt

• 1/2 tsp ground cinnamon

• 1/2 tsp ground black pepper

• 6 cups vegetable broth

• 1 28-ounce can whole tomatoes, drained and diced

• 1/2 cup crumbled feta cheese

This vegetarian variation on moussaka (a traditional Greek dish with layers of eggplant and lamb) makes excellent use of leftover grilled vegetables.

Directions

• Preheat an outdoor grill or stove-top grill pan.
• In a large bowl, combine 2 tablespoons of the oil, the eggplant, red peppers, scallions, zucchini, yellow squash, and green beans and toss to coat the vegetables.
• Place the vegetables on the grill and cook for 4 minutes, until tender crisp and slightly charred with grill marks on all sides. Remove from the grill and when cool enough to handle, cut into 1-inch pieces; set aside.
• Heat the remaining 2 tablespoons of oil in a large stockpot over medium heat.
• Add the onion, celery, and garlic and sweat for 4 minutes, until tender.
• Add the thyme, oregano, bay leaves, salt, cinnamon, and pepper and stir to coat the vegetables.
• Add the stock and tomatoes and bring the mixture to a boil. Reduce heat, partially cover, and simmer for 20 minutes.
• Add the grilled vegetables and simmer 2 minutes.
• To serve, remove the bay leaves, ladle the soup into bowls, and top with the feta cheese.