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Marinated Grilled Vegetables

Yield Makes 4 servings
Notes: If making up to 2 days ahead, cover and chill. Bring to room temperature to serve.

Ingredients

  • 1 eggplant (3/4 lb.)
  • 2 red bell peppers (1 lb. total)
  • 1 red onion (1/2 lb.)
  • About 6 tablespoons extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1/4 cup chopped fresh basil leaves
  • 1 clove garlic, peeled and pressed or minced
  • Salt and pepper

Nutrition Information

  • calories 252
  • caloriesfromfat 75 %
  • protein 2.8 g
  • fat 21 g
  • satfat 3 g
  • carbohydrate 17 g
  • fiber 3.8 g
  • sodium 12 mg
  • cholesterol 0.0 mg

How to Make It

  1. Rinse eggplant and peppers; pat dry. Trim and discard eggplant stem; cut eggplant crosswise into 1/2-inch-thick slices. Peel onion and cut crosswise into 1/2-inch-thick slices. Brush eggplant slices, peppers, and onion slices with about 2 tablespoons olive oil total.

  2. Lay vegetables in a single layer on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning as needed to char all sides, 8 to 12 minutes total. Transfer to a bowl; let stand until cool, about 15 minutes.

  3. Meanwhile, in a small bowl, mix 1/4 cup olive oil, vinegar, basil, and garlic.

  4. Peel, stem, and seed peppers. Quarter lengthwise.

  5. In a deep dish (at least 4-cup capacity), layer vegetables with herb marinade (using all the marinade) and salt and pepper to taste. Cover and let stand 30 minutes to 4 hours, or cover and chill up to 2 days.