Ingredients

• 4 medium sized russet potatoes
• 1 large eggplant, top removed, halved and sliced into 1/2 inch size slices
• 9 mini mixed or 3 regular size bell pepper (red, orange, yellow), seeds and top removed and cut into quarters
• 14 ounces can of articoke hearts, drained and cut in half
• 2 medium sized tomatoes, cut into wedges
• 1/2 cup Extra Virgin Olive Oil (more if needed)
• 1 ounce Greek Seasoning found in the spice section at your local grocery store (contains dried onions, spearmint, oregano, garlic and sea salt)
• 19 ounces can of Lentil soup, drained
• 10 ounces PHILADELPHIA Tomato & Basil Cooking Creme
• 1/4 cup Feta Cheese Crumbles

Directions

1. Place whole potatoes in a medium sized sauce pan and cover with water. Bring to a boil and cook over high heat until potatoes are almost fork tender. (10 -15 minutes) Do not over cook them!
2. While potatoes parboil, place all the cut-up eggplant, peppers, and artichoke hearts on a baking sheet and drizzle all side of them with olive oil, season with most of the Greek Seasoning (reserving some seasoning for the sauce), salt and fresh ground black pepper.
3. Heat griddle or grill to high and place seasoned vegetable on surface and allow to cook 3-5 minutes on each side until tender and browned.
4. Place cut tomato wedges in a small bowl and drizzle them with olive oil, season with Greek Seasoning, salt and fresh ground black pepper.
5. Drain the potatoes and slice them into round slices about 3/4 inch thick, and place them also on a baking sheet and drizzle them with olive oil, season with Greek Seasoning, salt and fresh ground black pepper.
6. Place drained lentil soup into a sauce pan and heat until bubbly over medium-high heat. Add in the PHILADELPHIA Tomato & Basil Cooking Creme and a couple of pinches of the Greek Seasoning. Stir until well blended. Heat for 1-2 minutes longer and remove for heat to cool while the vegetables continue to grill.
7. Pour the Creamy Lentil-Tomato Basil Sauce in a serving bowl and arrange the grilled vegetables and tomato wedges on a platter and serve with the sauce. Sprinkle with Feta cheese crumbles.