Grilled Summer Vegetables & Lentils

Directions

1. In a small bowl, whisk together dressing ingredients. Set aside.
2. Rinse the lentils and place in a medium saucepan. Cover with the stock or water. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 20-25 minutes until the lentils are tender. Drain, then return the lentils to the pan to keep warm.
3. Brush the eggplant, zucchini, and peppers with oil. Grill the vegetables over medium-high heat for about 5 minutes, until the underside has slight grill marks. Flip and continue to grill the other side until the vegetables are tender, but not mushy. Let cool slightly, then roughly chop the eggplant and peppers.
4. Place the lentils, basil, red onion, parsley, and grilled vegetables in a large bowl. Drizzle with dressing and toss well to coat. Stir in Feta cheese. Season to taste with salt and pepper and serve warm.