| 1. |
About 1 hour prior to cooking time, cube eggplant, rinse and then salt liberally. After an hour, rinse and drain eggplant to remove salt. This step helps to remove some of the natural bitter flavor of the eggplant. |
| 2. |
Preheat barbeque or oven to 350 °F (175 °C) If using BBQ, you will be cooking over indirect heat. |
| 3. |
Combine all ingredients, except for feta cheese - in large mixing bowl and toss together. |
| 4. |
Using a length of aluminum foil, create a pouch that will contain the ingredients, and then secure ingredients inside the pouch. |
| 5. |
Bake in oven, or over indirect heat on BBQ, for 20-25 minutes, until eggplant and zucchini are tender. |
| 6. |
Divide contents of pouch into 4 equal servings, and crumble 1 oz of feta cheese over top of each serving of warm vegetables. |
| 7. |
Note: excellent served with grilled chicken or salmon. |
