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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Cooking Light. Sept 09. Ingredients:
2 red bell peppers, halved and seeded |
1 1/2 lbs eggplants, cut into (1/2-inch-thick) |
1 sweet onion, cut into 8 wedges |
1 pint cherry tomatoes |
1/2 teaspoon fresh ground black pepper, divided |
3 tablespoons extra virgin olive oil, divided |
3/4 teaspoon salt, divided |
cooking spray |
1 tablespoon champagne vinegar |
1/2 teaspoon sugar |
2 garlic cloves, minced |
1 ounce oil-cured olives, pitted and halved (about 12) |
1/4 cup fresh small basil leaves |
1 tablespoon finely chopped fresh chives |
Directions:
1. Preheat grill to medium-high heat.
2. Combine first 4 ingredients, 1/4 teaspoon black pepper, 1 tablespoon oil, and 1/4 teaspoon salt.
3. Place bell peppers, skin sides down, and onion on grill rack coated with cooking spray; grill 10 minutes.
4. Turn onion; add eggplant to grill. Remove bell peppers. Place bell peppers in a zip-top bag; seal. Let stand 10 minutes.
5. Grill eggplant and onion 5 minutes; remove onion. Turn eggplant; grill 5 minutes. Remove eggplant.
6. Add tomatoes to a grill basket; grill 5 minutes. Remove bell peppers from bag. Peel and discard skins; slice lengthwise.
7. Combine 1/4 teaspoon salt, vinegar, and sugar. Slowly add 2 tablespoons oil, stirring with a whisk.
8. Combine vegetables, dressing, garlic, and olives. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, basil, and chives.
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