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
- Prepare a medium-hot ﬁre in a grill. Brush the eggplant and peppers lightly with the olive oil. Grill the eggplant, peppers, and onion over direct heat until both are soft and lightly browned, 8 to 10 minutes, turning as needed. Remove the eggplant and onion from the grill and dice.
- Toss the eggplant and onion in a large bowl with the diced peppers, oregano, thyme, vinegar, ⅓ cup olive oil, garlic, and tomatoes. Toss gently; season with salt and pepper. Serve slightly warm or at room temperature.
Robin Kline, MS, RD, from “The Oldways Table.” Photo: fotolia