Grilled Eggplant, Peppers and Onions

Name: Grilled Eggplant, Peppers and Onions
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: mediterranean
Ingredients: 4 small eggplants (about 2 pounds), sliced into 3/4-inch rounds; 2 medium onions, sliced into 3/4-inch rounds; 2 ripe bell peppers (or another type of large sweet pepper), halved and seeded; Extra-virgin olive oil; 1 tablespoon red wine vinegar; Salt and pepper; 1 tablespoon capers, rinsed and roughly chopped; Pinch of dried oregano; Pinch of crushed red pepper

By David Tanis

Total Time: 45 minutes
Rating: 4(250)
Comments: Read comments

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.

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Ingredients

Yield:4 to 6 servings

4small eggplants (about 2 pounds), sliced into ¾-inch rounds
2medium onions, sliced into ¾-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

Ingredient Substitution Guide

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Preparation

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.

Ratings

4 out of 5

250 user ratings

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Comments

Alexandra7 years ago

I use Japanese eggplant. The skin is more tender and it cooks at the same speed as the peppers and onions. I also like balsamic vinegar with this. I you can find pomegranite balsamic, it's delicious with this!

Sue7 years ago

This was a delicious dish. I did not use the grill but used broiler. The flavors complemented each other and the capers, red wine vinegar, and red pepper flakes gave it zing!

mae7 years ago

Just saying, making this on 2-burner cast iron grill pan indoors was quite a chore but grilled veggies are good.

Helena1 year ago

We loved it. I happened to have a mild Anaheim pepper in the fridge and I like that better than bell pepper. But used also red bell pepper. Grilled red onion. I also had some halloumi and grilled that. Worked perfect. Simple but tasty

AnnR1 year ago

Wow, this was fantastic! I used balsamic vinegar since I didn't have wine vinegar. I didn't have capers, so I chopped up some green olives. I also added a few pinches of za'atar as another post suggested. I could have used a little less oil, since I brushed quite a bit on the veggies while they were grilling. I used my nearly new cast iron grill pan and it worked great. I will definitely make this again.

Bryan1 year ago

Used Balsamic instead of red wine. Turned out great!

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