Skill Level: Medium - for everyday cooks, nothing too complex

Serves 7 servings

Cook Time:15 minutes

Ingredients

• 1 1/4 cups bottled Greek vinaigrette
• 2 tsp. lemon pepper
• 1 tsp. dried basil
• 1 large eggplant, peeled and sliced lengthwise into 1/2-inch thick slices
• 1/2 cup chopped roasted red bell pepper
• 1/2 cup reduced-fat cream cheese, softened (4 oz.)
• 1/2 cup crumbled reduced-fat feta cheese
• 1 garlic clove, minced
• 1/4 tsp. dried thyme

Directions

1. For marinade, combine vinaigrette, 1/4 cup water, lemon pepper and 3/4 teaspoon of the basil in a large resealable bag. Add eggplant; seal bag and toss to coat. Refrigerate 1 hour.

2. Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat (300°F to 350°F). Meanwhile, combine roasted pepper, cream cheese, feta, garlic, thyme and remaining 1/4 teaspoon basil in a small bowl; mix well. Chill.

3. Remove eggplant from marinade. Grill 3 minutes per side or until tender. Cool slightly.

4. Spoon 2 tablespoons feta mixture onto narrow end of each eggplant slice; roll up jelly-roll style. Cut roll into 1 1/2-inch slices; secure with toothpicks. Top with additional roasted pepper strips, if desired. Serve warm or at room temperature.