1 small eggplant (12 oz.), sliced lengthwise (3/8 inch)
1 medium zucchini, sliced lengthwise (3/8 inch)
1 medium yellow summer squash, sliced lengthwise (3/8 inch)
5 tablespoons extra-virgin olive oil, divided
1/2 teaspoon coarse sea salt, divided
1/4 plus 1/8 teaspoon pepper, divided
1 tablespoon balsamic vinegar
1/4 cup crumbled feta cheese
2 tablespoons chopped pitted Kalamata olives
1 tablespoon chopped fresh marjoram
1. Brush eggplant, zucchini and summer squash with 2 tablespoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper. For dressing, whisk remaining 3 tablespoons oil, vinegar and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in small bowl.
2. Heat grill. Grill eggplant, zucchini and summer squash, covered, over medium heat or coals 6 to 8 minutes or until charred and fork-tender, turning once or twice. Place on platter; sprinkle with cheese, olives and marjoram. Drizzle with just enough dressing to lightly coat.
PER SERVING: 220 calories, 19.5 g total fat (4 g saturated fat), 3.5 g protein, 9.5 g carbohydrate, 10 mg cholesterol, 365 mg sodium, 4 g fiber