GRILLED EGGPLANT, PEPPERS AND ONIONS

Grilled Eggplant, Peppers and Onions image

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.

Provided by David Tanis

Categories dinner, lunch, vegetables, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

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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

Steps:

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.
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.
Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.

Nutrition Facts : @context http, Calories 88, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 547 milligrams, Sugar 8 grams