Ingredients:
1 large yellow squash
1 medium eggplants
1/4 cup olive oil
1 fresh lemons, juice of
3 garlic cloves, sliced
2 teaspoons fresh oregano leaves
1 teaspoon fresh parsley leaves
pepper
4 ounces feta cheese
1 cup prepared tomato sauce
Directions:
Slice lenghtwise the squash and eggplant into 8 slices each.
In a large storage bag place oil, lemon, garlic, herbs, pepper, squash and eggplant. Marinate for 1 hour in refrigerator.
Grill over hot coals for 5 minutes turning half way through.
Layer grilled squash, eggplant and cheese in a glass 8×8 dish top with sauce and microwave for 3 minutes.
Enjoy!
Servings: 4-6
Time preparation: 10 min.
Time total: 20 min.