Summer has a way of making me crave more vegetables and fruit. I thought what better excuse to eat healthier than to eat my five-a-day in more delicious ways than just steamed or baked. And with grilling season firming in place, this seems like a great way to pay tribute to the lovely aubergine (aka eggplant) and bell peppers.
Marinated Eggplant & Bell Peppers
1/4 cup olive oil
2 1/2 tablespoons balsamic vinegar
3/4 teaspoon garlic paste
1 teaspoon smooth Dijon mustard
1/8 teaspoon rosemary leaves, bruised
1/8 teaspoon freshly ground black pepper
2 medium red or yellow sweet bell peppers, quartered and seeded
2 medium green bell peppers, quartered and seeded
1 small- to medium-sized eggplant, sliced into 1” thick pieces
1. In a large and somewhat deep dish, pour oil, vinegar, garlic, mustard, rosemary, and pepper. Blend the ingredients together to create the marinade.
2. Place the fruit (if it has seeds, it is classified as “fruit”) in the marinade and cover. Refrigerate or place in a cool place until the grill is ready.
3. Remove the marinated fruit from the dish and place it on the rack of an uncovered grill directly over medium to hot coals. Let them cook for 4 minutes before turning them over. Allow them to grill for an additional 3 to 5 minutes. They should be tender, but not mushy. Charring adds an authentic grilling flavor and texture.
4. These are delicious by alone or over pasta, alongside grilled steak, or layered with goat cheese between the eggplant and bell pepper pieces.