Name: Grilled Eggplant and Bell Peppers with Roasted-Garlic Oil
Yield: Makes 6 servings
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 Oilepi:recipelink

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

Recipe information

Yield
Makes 6 servings

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 epi:recipelink</epi:recipelink>

Preparation

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

TagsEggplant Vegetable Bell Pepper Garlic Root Vegetable Side Dinner Dairy Free Gluten Free Nut Free Vegetarian Vegan 5 Ingredients or Fewer Quick Grilling Bon Appétit

Recipe notes

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