As we bring summer side dish week to a close, we wanted to leave you with one last amazing dish creation: Grilled eggplant and peppers topped with feta crumbles!
Everyone loves eggplant in the south with its unique taste and texture. It is delicious served hot or cold and can be roasted, grilled, fried, stuffed, or enjoyed marinated.
Grilled Eggplant and Peppers:
2 red bell peppers (seeded, sliced lengthwise into 8 pieces)
1 green bell pepper (seeded, sliced lengthwise into 8 pieces)
8 slices eggplant (cut in1 inch thick rounds)
3 tbsp. olive oil
1 tbsp. balsamic vinegar
1 tbsp. fresh oregano (chopped)
1/2 cup feta crumbles
fresh ground pepper
- Coat peppers and eggplant with olive oil, pepper, and balsamic vinegar.
- Toss into rotisserie basket and roast 10-15 minutes
- Arrange on a plate and top with fresh oregano and feta crumbles
Whether you’re bringing a dish to a friends party, or need ideas for your own dinner at home, we hope you have enjoyed our recipes for summer side dish week and we look forward to our foodie series next week: Burger Night!