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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This colorful combination of broiled peppers and eggplant is nicely seasoned with garlic and oregano. Serve it warm or cold, as a side dish, sandwich topper or on toasted bread rounds as an appetizer. Jeanne Vitale of Leola, Pennsylvania Ingredients:
3 medium sweet red peppers, cut in half lengthwise |
3 medium sweet yellow peppers, cut in half lengthwise |
1 medium eggplant, cut in half lengthwise |
2 tablespoons olive oil |
1 garlic clove, minced |
1/4 cup minced fresh parsley |
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano |
3/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place peppers skin side up on an ungreased a broiler pan. Broil for 10-15 minutes or until tender and skin is blistered. Place in a large bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin.
2. Meanwhile, broil eggplant skin side up for 5-7 minutes or until tender and skin is blistered. Place in a small bowl, cover and let stand for 15-20 minutes. Peel off and discard charred skin. Cut peppers into strips and eggplant into cubes.
3. In a large bowl, combine the oil and garlic. Add peppers, eggplant, parsley, oregano, salt and pepper. Toss to coat. Serve at room temperature. Yield: 12 servings.
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