Olive oil and Balsamic vinegar, for drizzling

Fresh basil leaves

1. Preheat the grill to medium-high. Grill the peppers until charred on all sides, about 7 to10 minutes. Transfer to a paper bag and fold over the top to close tightly. Let steam for 10 minutes. Peel and seed the peppers, and cut into 1/2-inch-thick strips. (I use a pizza cutter to do this.) Reserve.

2. Brush the eggplant slices with olive oil and grill on each side for about 3 to 4 minutes, or until the eggplant slices have grill marks and feel soft. Remove to a plate. Season to taste with salt and pepper.

3. Arrange the eggplant slices in the center of a large shallow platter, overlapping if necessary, leaving room on the outside area of the platter. Spoon the peppers into groups around the eggplant. Drizzle the top with olive oil and balsamic vinegar and garnish with the basil leaves.

Make ahead: The dish may be prepared through Step 2 up to one day ahead, covered and refrigerated. This can be served warm or at room temperature.

Leftover Ideas

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2022 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.