Grilled vegetable salad with feta and mint

Ingredients:

• 1 eggplant (about 400-500 g), cut into 0.5 cm thick circles.
• 2 medium zucchinis (about 200g each), cut lengthwise into 0.5cm slices.
• 1 red bell pepper, cored and cut into 4 pieces
• 1 medium-sized onion, cut into large rings
• 5 tbsp. l. olive oil
• 2 tablespoons red wine vinegar
• 1/2 tsp dried oregano
• 1 cup grape or cherry tomatoes, halved
• 1/4 cup chopped mint
• 1/2 cup crumbled feta cheese

Preparation:

1. Arrange the vegetables in a single layer on a baking sheet or other work surface. Lightly spray both sides with olive oil spray.
   
   Light an outdoor grill over medium-high heat.
2. This dish can also be prepared on a grill pan. Fry the vegetables in batches until they are nicely browned and tender: about 10 minutes for the peppers, about 8 minutes for the eggplant and onions, and 6 minutes for the zucchini. Cool the vegetables and cut into large pieces, 1-1.5 cm each, and place them in a deep bowl.
3. In a small bowl, whisk together the olive oil, vinegar, and oregano. Pour the dressing over the vegetables and toss well to combine. Season with salt and pepper to taste. Gently stir in the tomatoes and mint.
4. Divide the prepared salad between servings and sprinkle with feta cheese.