This recipe is perfect for using up all those zucchini, eggplant, and bell peppers you’ve no doubt got filling your fridge from farmers’ markets and gardens.  Now, I know that this isn’t a real ratatouille, (there are no tomatoes, it’s cooked on a grill, and there is- gasp- cheese in it) but whatever you want to call it, it is absolutely delicious.  The sharp feta cheese complements the vegetables well, and the balsamic vinegar adds just the right tang.  Even veggie haters will be going back for seconds!


Ingredients Cost
1 12-14 oz eggplant, sliced into rounds $1.89
1 zucchini, sliced $1.30
1 red bell pepper, sliced into strips $1.50
1 medium onion, cut into slices $0.70
3 T olive oil pantry
3 garlic cloves $0.30
3 tsp balsamic vinegar pantry
2/3 c. crumbled feta cheese $1.50
2 T. fresh basil, slivered $1.40
Total cost (4 side servings) $8.59
Cost per serving $2.15

Prepare grill (medium-high heat) or preheat the broiler.  Place eggplant, zucchini, red bell pepper, and onion on a baking sheet.  Drizzle with oil and sprinkle with salt and pepper; turn to coat.  Grill/broil veggies until tender and tinged brown, turning frequently.  Transfer veggies to a bowl, add vinegar, cheese, and basil, and toss to combine.