Makes 4 servings: 2 points per serving

Farm-fresh produce combines to make a savory, hearty salad that only gets better over time. Make it a day ahead when you are grilling--the next day you'll have an instant meal.

1 baby (about 1/2 pound) eggplant, halved
3/4 teaspoon salt
1 fennel bulb, halved
1 medium zucchini, halved
1 red bell pepper, halved and seeded
1 tablespoon + 1 teaspoon extra virgin olive oil
1 red onion, thinly sliced
2 tablespoons balsamic vinegar
2 garlic cloves, crushed
1/4 teaspoon freshly ground black pepper
1/4 teaspoon minced thyme

Spray the broiler or grill rack with nonstick cooking spray; set aside. Preheat the broiler or
prepare the grill. Place the eggplant on paper towels and sprinkle with 1/4 teaspoon of
the salt. Cover with a plate and press 20 minutes. Rinse and squeeze dry between more
paper towels. Brush the fennel, zucchini, bell pepper and eggplant with 1 tablespoon of the oil. Broil or grill the vegetables until just cooked through, 6-7 minutes on each side. Cut the vegetables into 1" slices; transfer to a medium bowl. Add the onion, vinegar, garlic, black pepper, thyme, the remaining 1 teaspoon of oil and the remaining 1/2 teaspoon ofsalt; toss to combine. Let stand at room temperature until the flavors are blended, at least 3 hours, or refrigerate, covered, overnight.

PER SERVING: 94 Calories, 5 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 308 mg Sodium, 12 g Total Carbohydrate, 3 g Dietary Fiber, 2 g Protein, 28 mg Calcium .

Recipe from Weight Watchers Versatile Vegetarian