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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Vegetables
Mediterranean
Servings: 2

Ingredients

  • 1 to 2 eggplants, depending on size
  • 2 red, orange, or yellow bell peppers
  • 1 red or vidalia onion
  • 4 to 6 garlic cloves
  • olive oil
  • lemon juice
  • balsamic vinegar
  • capers
  • salt
  • black pepper
  • Italian seasoning

Instructions 

Prep

  • Peel eggplant and cut into ¾-inch slices, then cut each slice into cubes.
  • Salt the eggplant thoroughly on all sides.
  • Let salted eggplant slices rest in a collender for 15 minutes.
  • Cut peppers in half and remove seeds and pith.
  • Cut onions lengthwise into 6-8 wedges
  • Cover peppers and onions with olive oil and set aside.
  • When eggplant is ready, use paper towels to wipe the salt and moisture off each slice of eggplant
  • In a bowl, toss the eggplant in olive oil to cover completely.
  • Toss garlic cloves, with their skin on, in olive oil.

Grill

  • Preheat the oven to 450°F.
  • Arrange the vegetables on a parchment-lined baking sheet.
  • Roast the vegetables for 20 to 30 minutes, turning gently every 10 minutes, until browned on all sides. Remove the garlic and any other vegetables as they are done.
  • Allow the vegetables to rest until they are cool enough to handle.

Finish

  • Cut vegetables into bite-sized (1-inch) pieces,
  • Remove skins from garlic cloves and slice
  • Combine chopped vegetables in a bowl with olive oil, lemon juice, balsamic vinegar, capers, salt, pepper, and Italian seasoning and toss.