Labor Day Appetizer Idea…

Grilled Eggplant and Tomatoes with Rosemary and Feta
By The Gourmet Farm Girl
1 medium size eggplant sliced
2-3 fresh tomatoes sliced thick
¼ cup extra virgin olive oil
3 tablespoons of The Gourmet Farm Girl Infused Vinegar House Blend
Or 3 tablespoons red wine vinegar
2 tablespoons fresh chopped rosemary
Plus 1-2 sprigs for garnish
Pinch of salt and pepper
6 slices of crusty bread sliced thin
¼ cup feta cheese crumbled
Preheat grill to 425 degrees (this recipe can be done under a oven broiler also)
Whisk together the oil, vinegar, chopped rosemary salt and pepper
Brush one side of the bread slices with some of the oil mixture and broil till lightly brown and semi-crisp.
Brush the oil onto both sides of the sliced eggplant and place on grill for 3-5 minutes on each side till soft. Place tomato slices onto grill and grill for 3-5 minutes till just soft.
Stack the eggplant and tomatoes on top of bread and top with some of the feta cheese. Drizzle any leftover oil on the top and garnish with 1-2 sprigs of fresh rosemary.
Serves 2-4
Double if serving more