Grilled Vegetables with Feta Cheese
Serves: 12
This vegetarian variation on moussaka (a traditional Greek dish
with layers of eggplant and lamb) makes excellent use of leftover grilled vegetables.
Calorie: 134, Proteins: 4 g, Total Fat: 7 g, Fiber: 3.70 g, Sugar 7 g.
Preparation
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.