LibreRecipes

Grilled Eggplant and Bell Peppers with Roasted-Garlic Oil

Rating

Calories

94.0

Protein

2.0

Sodium

11.0

Fat

5.0

The all-purpose side: It goes with the lamb, the chicken, the lobster, and anything else you're grilling this summer.

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 Oilepi:recipelink</epi:recipelink>

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.
Arrange vegetables on platter. Drizzle with 2 tablespoons (or more) Roasted-Garlic Oilepi:recipelink; sprinkle with salt and pepper. Serve vegetables warm or at room temperature.</epi:recipelink>