Directions

1. For marinade, combine vinaigrette, 1/4 cup water, lemon pepper and 3/4 teaspoon of the basil in a large resealable plastic bag. Add eggplant; seal bag and toss to coat. Refrigerate 1 hour.
2. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). In a small bowl combine red pepper, cream cheese, feta, garlic, thyme and remaining 1/4 teaspoon basil; mix well. Refrigerate until needed.
3. Remove eggplant from marinade. Grill 3 minutes per side or until tender. Let cool slightly.
4. Spoon 2 tablespoons of the feta mixture onto the 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.