Eggplant And Peppers With Fetta |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 810 |
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You don’t always need Meat to do some great grilling and still keep the texture and flavors you like. Enjoy!!! Ingredients:
2 large eggplants, ends trimmed, sliced into 1/3-inch thick rounds |
salt |
1 each red, yellow, green, and orange bell pepper, cored, seeded, and sliced lengthwise |
1/3 cup olive oil |
kosher salt and freshly ground black pepper |
1/3 cup feta cheese crumbled (3 oz) |
1 tbs. minced fresh marjoram, oregano, basil |
1/4 cup extra-virgin olive oil |
juice of 1 lemon |
Directions:
1. Place eggplant on wire rack and sprinkle with salt on both sides. Set rack aside until eggplant begins to sweat about 15-20 minutes. Blot eggplant dry with clean paper towels.
2. Preheat grill to medium high. Arrange eggplant and bell pepper slices on a large baking sheet, and brush both sides of all pieces with olive oil. Season with kosher salt and black pepper. Transfer eggplant and peppers to grill, in batches if necessary, cook turning occaisonaly to promote even browning, until softened and nicely marked, 15-20 minutes.
3. Transfer eggplant to platter and top with peppers strips. Garnish with feta and herbs. Drizzle with EVOO and lemon juice.
4. Serve warm or at room temperature.
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