GRILLED MEDITERRANEAN EGGPLANT & TOMATO SALAD

Grilled Mediterranean Eggplant & Tomato Salad image

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1 medium eggplant, cut into 1/2-inch slices
1/4 cup olive oil, divided
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 pound sliced fresh mushrooms
1 large onion, coarsely chopped
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/3 cup dry red wine
1-1/2 cups cherry tomatoes, halved
1/4 cup minced fresh parsley
2 tablespoons balsamic vinegar
1/2 cup crumbled feta cheese

Steps:

Brush eggplant with 2 tablespoons oil; sprinkle with thyme and oregano. Grill, covered, over medium heat 3-4 minutes on each side or until tender. When cool enough to handle, cut into bite-size pieces., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender. Add garlic, salt and pepper; cook 1 minute longer. Add wine to pan; cook, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is almost evaporated. , In a large bowl, combine eggplant, mushroom mixture, tomatoes, parsley and vinegar. Add cheese; toss to combine.

Nutrition Facts :