(Metro News Service) Lent often inspires a shift toward lighter, meatless meals, but that doesn’t mean sacrificing taste. Vegetables take on incredible character when they hit the grill, making them a natural choice for anyone observing the season—or simply craving something wholesome and vibrant.

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Grilled Eggplant with Feta and Greek Couscous

Yield: 4 servings

• 2 small eggplants (about 1 pound each), each cut into 4 lengthwise slices
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh oregano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 11/2 cups (6 ounces) crumbled reduced-fat feta cheese
• Greek couscous
• Oregano sprigs (optional)

1. Preheat grill.

2. Drizzle eggplant slices with olive oil. Sprinkle evenly with oregano, salt, and pepper. Grill 6 minutes on each side or until tender. Sprinkle eggplant with cheese; grill 2 minutes or until cheese melts.

3. While the eggplant grills, prepare Greek Couscous.

4. Place 2 eggplant slices on each of 4 plates. Top each serving with 1 cup couscous. Garnish with oregano sprigs, if desired.

Greek Couscous

Makes 4, 1-cup servings

• 2 cups hot cooked whole-wheat couscous
• 1/4 cup pitted kalamata olives, halved
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 20 grape tomatoes, quartered
• 1 15-ounce can no-salt-added cannellini beans, rinsed and drained

Combine all ingredients in a medium bowl. Cover and refrigerate 10 minutes.