Grilled Eggplant and Peppers
A very simple grilled vegetable recipe with great flavors!
Servings: 8 servings
Ingredients
- 2 medium aubergines (eggplants), cut into ½-inch slices
- 2 large red bell peppers, seeded and cut into long slices lengthwise
- 2 large garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- ½ teaspoon dried crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat the grill to hot. In a small bowl, combine the garlic and olive oil. In a separate bowl, combine the basil, thyme, oregano, paprika and red pepper flakes.
- Lay out slices of eggplant and peppers on a large cutting board. Brush one side with the oil mixture. Sprinkle with the herb mixture. Add salt and pepper, to taste.
- Grill the vegetables until edges are charred and tender, turning once during grilling to cook both sides (3 to 5 minutes per side). Use a flat grill rack if you’re worried about the vegetables sticking to the grill or falling through the rack and into the fire. Serve warm or at room temperature.
Notes
- If making these for a party, grill them ahead of time and wrap them in foil until ready to serve. They’re still great served at room temperature.
Nutrition
Serving: 1g | Calories: 92kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 360mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1525IU | Vitamin C: 57mg | Calcium: 22mg | Iron: 1mg