People who won’t look twice at eggplant gobble this up. Summer flavors of grilled vegetables and sweet tomatoes make this irresistible. Serve as a side dish to grilled meat or as a topping for grilled French bread.
1 large Italian eggplant, trimmed, sliced ½” thick
2 large bell peppers (at least one red)
1 red onion, sliced ½” thick
⅓ cup extra virgin olive oil, plus additional for brushing eggplant
2 tablespoons fresh oregano
2 tablespoons fresh thyme
2 tablespoons balsamic vinegar
1 clove garlic, crushed
1 ½ cups halved super-sweet cherry tomatoes
¾ teaspoon salt
½ teaspoon freshly ground black pepper
Robin Kline, MS, RD, from “The Oldways Table.” Photo: fotolia
Nancy S says: Delicious. Perfect balance of ingredients.
Irene G says: I love egg plant thanks for the great recipe
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