Grilled Red Pepper and Eggplant |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This was found in a Redbook magazine and is a favorite. Ingredients:
2 red bell peppers, stemmed and seeded and cut into wedges |
8 slices eggplants, about 1/2-inch thick |
5 tablespoons olive oil |
1 tablespoon red wine vinegar |
1 tablespoon fresh oregano, chopped |
1/2 cup feta cheese, crumbled |
salt and pepper |
Directions:
1. Coat red pepper wedges and eggplant slices in 2 Tbs olive oil and grill.
2. Arrange on a platter and top with 3 Tbs olive oil, the red wine vinegar, oregano, feta cheese, salt and pepper to taste.
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