Grilled Ratatouille Lentil Salad - alive magazine

Name: Grilled Ratatouille Lentil Salad - alive magazine
Ingredients: 1 cup (250 mL) black (beluga) or green lentils; 2 medium or 1 large eggplant, halved lengthwise; 2 medium zucchini, halved lengthwise; 2 red bell peppers, quartered; 1 medium red onion, quartered; 1 cup (250 mL) crumbled feta; 1/2 cup (125 mL) sliced sun-dried tomatoes; 1/2 cup (125 mL) sliced Kalamata olives (optional); 1/3 cup (80 mL) extra-virgin olive oil or camelina oil; 2 Tbsp (30 mL) red wine vinegar or white wine vinegar; 1 cup (250 mL) fresh mint; 1/2 cup (125 mL) fresh basil; 2 garlic cloves, chopped; 2 tsp (10 mL) honey; 1 Tbsp (15 mL) Dijon mustard; 1/2 tsp (2 mL) salt; 1/2 tsp (2 mL) black pepper , plus extra for grilling vegetables

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This riff on a classic Provençal dish of simmered vegetables gets an upgrade by imparting the veggies with a slightly smoky flavour from the grill and then…

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