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Marinated Grilled Vegetables





Yields
Makes 4 servings

Notes: If making up to 2 days ahead, cover and chill. Bring to room temperature to serve.

 1 eggplant (3/4 lb.)
 2 red bell peppers (1 lb. total)
 1 red onion (1/2 lb.)
  About 6 tablespoons extra-virgin olive oil
 3 tablespoons balsamic vinegar
 1/4 cup chopped fresh basil leaves
 1 clove garlic, peeled and pressed or minced
  Salt and pepper
Step 1
1

Rinse eggplant and peppers; pat dry. Trim and discard eggplant stem; cut eggplant crosswise into 1/2-inch-thick slices. Peel onion and cut crosswise into 1/2-inch-thick slices. Brush eggplant slices, peppers, and onion slices with about 2 tablespoons olive oil total.

Step 2
2

Lay vegetables in a single layer on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning as needed to char all sides, 8 to 12 minutes total. Transfer to a bowl; let stand until cool, about 15 minutes.

Step 3
3

Meanwhile, in a small bowl, mix 1/4 cup olive oil, vinegar, basil, and garlic.

Step 4
4

Peel, stem, and seed peppers. Quarter lengthwise.

Step 5
5

In a deep dish (at least 4-cup capacity), layer vegetables with herb marinade (using all the marinade) and salt and pepper to taste. Cover and let stand 30 minutes to 4 hours, or cover and chill up to 2 days.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 252Calories from Fat 75
% Daily Value *
Total Fat 21g33%

Saturated Fat 3g15%
Cholesterol 0.0mg0%
Sodium 12mg1%
Total Carbohydrate 17g6%

Dietary Fiber 3.8g16%
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.