Grilled Ratatouille Salad — Three Many Cooks

Ingredients

• 1 large garlic clove, minced
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon rice wine vinegar
• Salt and ground black pepper
• ¾ cup extra-virgin olive oil, divided
• 4 ounces (about ¾ cup) crumbled feta cheese, divided
• 1 large eggplant, trimmed and sliced about ½-inch thick
• 2 medium zucchini, trimmed and sliced on the diagonal about ½-inch
• 2 medium red onions, trimmed and cut into thick slabs
• 2 yellow or orange bell peppers, quartered, stemmed and seeded
• 4 Italian plum tomatoes, halved
• ¼ cup chopped fresh oregano