Blues BBQ, Inc.

Ingredients:

1 medium summer squash, cut into 1/4 inch slices
1 small eggplant, cut into 1/4 inch slices
1/3 cup feta cheese, crumbled

For vinaigrette:

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation:

Preheat grill for medium heat. Mix vinaigrette ingredients in a small bowl. Brush eggplant and squash pieces with mixture. Place onto grill and cook for 10-12 minutes. When vegetables are tender and golden brown, remove from heat, top with crumbled feta and serve.