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Grilled Eggplant, Zucchini and Peppers
Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011
- Total Time:
- 25 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 6 servings
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.
© Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011