Categories: Vegetables

Ingredients

• 2 eggplants
• 2 red bell peppers, seeds removed
• 2-3 zucchini
• 1/4 cup olive oil
• Rock salt
• Freshly cracked black pepper
• juice of half a lemon
• 3 Tbsp. chopped parsley
• 1 1/2 cups crumbled feta
• 1 jalapeno
• Sumac, for garnish
• Sesame seeds, for garnish

Directions

1. Heat barbecue grill. Alice vegetables lengthwise and put in large mixing bowl; drizzle with olive oil, and salt and pepper to taste. Toss mixture.
2. Grill vegetables on hot grill, turning until charred and soft. Chop vegetables into bite-size pieces; place in bowl or platter.
3. Toss vegetables with lemon juice, mint, parsley, feta and jalapeno. Garnish with sumac and sesame seeds.

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