Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: Gone Fishin'
Print
Grilled Eggplant, Zucchini and Peppers
Total:
25 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
25 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 purple bell peppers, seeded and cut into eighths
  • 2 small zucchini, thinly sliced lengthwise
  • 1 medium eggplant, thinly sliced
  • 1 red onion, cut into wedges
  • 1 orange bell pepper, seeded and cut into eighths
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • Kosher salt and freshly ground black pepper

Directions

Heat a grill to medium high.

Grill the bell peppers, zucchini, eggplant and onions until tender, about 5 minutes per side (the eggplant will need a minute more). 

Transfer the grilled vegetables to a platter. Drizzle with the olive oil, sprinkle with the parsley and season with salt and pepper.

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Step-by-step photos

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