Grilled Vegetable Salad with Feta and Mint

Deselect All

1 red bell pepper cored and cut into 4 pieces

1 eggplant (about 1 pound), cut across into 1/4-inch rounds

1 medium onion, cut into 1/4-inch slices

2 medium zucchini (about 8 ounces each), cut lengthwise into 1/4-inch slices

Olive oil cooking spray

5 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

1/2 teaspoon dried oregano

Salt and freshly ground black pepper

1 cup grape tomatoes, halved

1/4 cup chopped fresh mint

1/2 cup crumbled feta cheese