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Seriously Simple: Colorful grilled sweet peppers and eggplant brighten the table

Diane Rossen Worthington, Tribune Content Agency on

Imagine a platter of vibrant red and sunny yellow sweet peppers and grilled purple eggplant slices, with fresh basil leaves as a garnish. This colorful vegetable mix is my fallback summer dish, for lunch and dinner. A large platter of these on a buffet table or served family-style can become the centerpiece for your meal. Serve this with any grilled meat, fish or poultry. If you have leftovers, there are many ways to include these in other dishes.

This dish shows off the vegetables' exquisite simplicity when grilled. It’s a basic recipe that you can put your own signature on. Add sliced zucchini or wheels of cut corn cobs if you like a larger array of vegetables. Feel free to drizzle these colorful gems with your favorite vinaigrette or the simple drizzle in the recipe. Add a sprinkling of fresh herbs of your choice, crumbled goat or feta cheese or shards of thinly sliced Parmesan cheese to finish the platter. You can arrange the veggies in different patterns if you wish. Think of this as a painting you are creating, and have fun with it. Warm, crusty bread is a nice accompaniment.

Grilled Sweet Peppers and Eggplant, Olive Oil Balsamic Drizzle

Serves 8

2 red bell peppers

2 yellow bell peppers

 

4 Japanese eggplants, sliced 1/2 inch thick

Olive oil for brushing the eggplant

Salt and freshly ground black pepper

For garnish:

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