Grilled Summer Vegetables & Lentils – Lentils.org

Ingredients

• DRESSING:
• 1/4 cup (60 mL) extra virgin olive oil
• 2 Tbsp (30 mL) balsamic vinegar
• 1 garlic clove, minced
• 2 tsp (10 mL) Dijon mustard
• 1 tsp (5 mL) maple syrup
• to taste, salt and pepper
• VEGETABLES:
• 1 cup (250 mL) green lentils
• 3 cups (750 mL) chicken stock, vegetable stock, or water
• 1 eggplant, sliced 1/2-inch thick
• 1 zucchini, sliced 1/2-inch thick
• 2 red bell peppers, sliced into strips
• olive oil, for brushing
• 1/2 cup (125 mL) shredded basil leaves
• 1/4 cup (60 mL) diced red onion
• 1/4 cup (60 mL) chopped parsley
• 1/2 cup (125 mL) crumbled Feta cheese