Grilled Eggplant, Peppers and Onions
The happy mix of eggplant, peppers and onions is found throughout the Mediterranean. Cooking the vegetables over hot coals adds a welcome smokiness, but even a stovetop grill gives a hint of smoky flavor, so don’t fret if you can’t grill outside. This salad is meant to be served at room temperature. Feel free to make it up to 2 hours ahead.
- Total:
- Serves: 4 persons
Ingredients
- 4small eggplants (about 2 pounds), sliced into 3/4-inch rounds
- 2medium onions, sliced into 3/4-inch rounds
- 2ripe bell peppers (or another type of large sweet pepper), halved and seeded
- Extra-virgin olive oil
- 1tablespoon red wine vinegar
- Salt and pepper
- 1tablespoon capers, rinsed and roughly chopped
- Pinch of dried oregano
- Pinch of crushed red pepper
Instructions
Step 1
Prepare a bed of hot coals in a charcoal grill, or heat a stovetop grill to medium-high. Arrange eggplants, onions and peppers on a baking sheet. Paint vegetables lightly on both sides with olive oil.Step 2
Working in batches, grill all vegetables on both sides until softened and lightly charred, about 5 to 6 minutes per side. When all vegetables are cooked, chop them into rough chunks and place in a mixing bowl. Drizzle with 3 tablespoons olive oil and the vinegar. Season well with salt and pepper and toss to coat. Add capers and toss again.Step 3
Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.