GRILLED GREEK VEGETABLE DINNER

1/2 pound eggplant,cut into 1/2 inch thick slices

1 medium zuccini or yellow squash,cut lengthwiseinto 1/2 inch thick slices

1 small red onion, cutinto 1/4 inch thick slices

1 large red bell pepper,seeded and cut lengthwiseinto 1 inch thick strips

1 large ear corn,husked and cut into 4 equal pieces

1/4 cup olive oil

1/4 cup balsamic vinegar

3 cloves garlic, chopped

3 tablespoons chopped fresh oregano

1 cup drained canned chick-peas (garbanzo beans)

1/4 cup buttermilk

1/2 teaspoon sald

1/2 teaspoon black pepper

1/2 cup (2 ounces) crumbled feta cheese

1/4 cup pine nuts, toasted

Combine eggplant, zucchini, red onion, bell pepper and corn in large shallow dish. Combine oil, vinegar, garlic and oregano in food processor or blender; process until oregano is minced. Pour 1/4 cup oilmixtureover vegetables; toss gently to coat. Let stand 30 minutes.

Add chick-peas, buttermilk, salt and black pepper to remaining oil mixturein food processor; process until smooth. Refrigerate.

Arrange vegetables in lightly oiled grill basket. Cook, covered, over medium-hot coals 12 to 15 minutes or until golden adn tender, turning occasionally. Transfer to shallow serving dish.

Drizzlevegetables with bean mixture. Sprinkle with feta cheese and pine nuts.

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