Ingredients
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1 cup dried lentils
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6 oz green beans
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1/2 cup jarred roasted red peppers
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Cooking spray
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1 small eggplant
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1 large zucchini
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1/4 cup olive oil
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2 tbsp balsamic vinegar
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1 (.75 oz) pkg mint
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1/2 cup parsley
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4 oz crumbled feta cheese
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1/2 cup part-skim ricotta
Steps
1
Preheat broiler to high. Rinse the lentils and place in a saucepan with 2 cups water. Cook uncovered at a bare simmer for 20 min. Raise heat, add green beans, cover and cook 5 min., or until beans are crisp-tender and lentils are cooked but not mushy. Drain.
2
While lentils and beans cook, slice the roasted red peppers and place in a serving bowl. Using a V-slicer, cut the eggplant and zucchini into ¼-inch slices. Spray a baking pan with cooking spray. Working in batches, place vegetables on baking pan and spray with cooking spray. Broil 3 min., turning halfway (watch carefully to make sure vegetables don’t burn). Repeat with remaining vegetables.
3
Add grilled vegetables, drained lentils and green beans, half the mint leaves and the parsley to the serving bowl with the peppers. Sprinkle with the olive oil and vinegar and season with salt (in moderation) and pepper. Toss to combine.
4
To make the feta spread, put the remaining mint in a food processor with the feta, ricotta cheese and 2 tbsp water. Puree until smooth. Spoon the cheese mixture over the salad or serve separately with bread.
