Eggplant and Peppers with Feta

INGREDIENTS

• 2 large eggplants, ends trimmed, sliced into 1/3-inch-thick rounds
• Coarse salt and freshly ground black pepper
• 1 red bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
• 1 yellow bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
• 1 green bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
• Olive oil, for brushing vegetables
• 1/3 cup feta cheese, crumbled (about 3 ounces)
• 1 tablespoon minced fresh marjoram, oregano, basil, or a mix of all three
• Extra-virgin olive oil
• Juice of 1 lemon