Grilled Mediterranean Vegetable Salad

Serves:

• 2 plum tomatoes cored, seeded and coarsely chopped
• 3 tablespoons lemon juice
• 3 tablespoons reduced-sodium chicken broth
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• Salt & freshly ground pepper to taste
• 1 small eggplant cut into 1/4-inch-thick rounds
• 2 small zucchini trimmed and cut into 1/4-inch-thick ovals
• 4 plum tomatoes cored and cut in half lengthwise
• 1 fennel bulb trimmed and cut into 8 wedges
• 1 red onion peeled and sliced into 1/4-inch-thick slices (rings kept intact)
• 1 lemon sliced
• 3/4 cup crumbled feta cheese preferably imported (3 ounces)
• 8 imported black olives, preferably Kalamata pitted and cut in half
• Freshly ground pepper to taste