Grilled Eggplant and Bell Peppers with Roasted-Garlic Oil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The all-purpose side: It goes with the lamb, the chicken, the lobster, and anything else you're grilling this summer. Ingredients:
1 large eggplant (1 1/4 to 1 1/2 pounds), unpeeled, trimmed, sliced crosswise into 1/4-inch-thick rounds |
3 large bell peppers (preferably red and yellow), quartered lengthwise |
olive oil (for brushing) |
2 tablespoons (or more) roasted-garlic oil |
Directions:
1. Prepare barbecue (medium-high heat). Place eggplant rounds and peppers on rimmed baking sheet; brush with olive oil, then sprinkle with salt and pepper. Place vegetables on grill and cook until tender and golden, about 4 minutes per side.
2. Arrange vegetables on platter. Drizzle with 2 tablespoons (or more) Roasted-Garlic Oil; sprinkle with salt and pepper. Serve vegetables warm or at room temperature.
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