ROASTED EGGPLANT AND RED PEPPERS WITH FRESH BASIL
Categories Vegetable Side Vegetarian Grill/Barbecue
Yield 6-8 people as a side or more as an appetizer.
Number Of Ingredients 12
Steps:
- Peel eggplant. Slice (short way) about a quarter inch thick. Lightly spray eggplant with cooking spray. Place eggplant on hot grill and flip when eggplant becomes a golden brown on one side. Transfer to plate and let cool for 5-10 minutes. While cooling take out and drain roasted red peppers peppers. Thinly slice peppers. Slice cooled eggplant about 1/2 inch wide across grill marks. Place eggplant, peppers and chopped garlic in container. pour in olive oil and stir lightly. sprinkle oregano and salt and pepper. drizzle balsamic vinegar over mixture and stir again. Cover container and refrigerate at least two hours or up to 1 day ahead. take out of refrigerator at least 1 hour ahead of time so that veggies are served at room temperature. Just before serving transfer mixture to a platter add in chopped fresh basil.
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