Recipe information
Yield
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 (click for recipe)
Need to make a substitution?
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; sprinkle with salt and pepper. Serve vegetables warm or at room temperature.