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

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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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

  • 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.

Nutrition Facts

252 calories; calories from fat 75%; protein 2.8g; fat 21g; saturated fat 3g; carbohydrates 17g; fiber 3.8g; sodium 12mg; cholesterol 0mg.
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