Grilled Eggplant and Peppers

Name: Grilled Eggplant and Peppers
Total time: 35 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 2 medium aubergines (eggplants), (cut into ½-inch slices); 2 large red bell peppers, (seeded and cut into long slices lengthwise); 2 large garlic cloves, (minced); 3 tablespoons extra virgin olive oil; 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh thyme; 1 teaspoon dried oregano; 1 teaspoon sweet paprika; ½ teaspoon dried crushed red pepper flakes; Kosher salt and freshly ground black pepper, (to taste)

A very simple grilled vegetable recipe with great flavors!

⏱️ 35 menit 🔪 Persiapan: 25 menit 🔥 Masak: 10 menit 📊 Sedang 👁️ 15 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeGirl

Bahan-bahan

8 porsi

2 medium aubergines (eggplants), (cut into ½-inch slices)
2 large red bell peppers, (seeded and cut into long slices lengthwise)
2 large garlic cloves, (minced)
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 teaspoon dried oregano
1 teaspoon sweet paprika
½ teaspoon dried crushed red pepper flakes
Kosher salt and freshly ground black pepper, (to taste)

Langkah-langkah

Preheat the grill to hot. In a small bowl, combine the garlic and olive oil. In a separate bowl, combine the basil, thyme, oregano, paprika and red pepper flakes.
Lay out slices of eggplant and peppers on a large cutting board. Brush one side with the oil mixture. Sprinkle with the herb mixture. Add salt and pepper, to taste.
Grill the vegetables until edges are charred and tender, turning once during grilling to cook both sides (3 to 5 minutes per side). Use a flat grill rack if you’re worried about the vegetables sticking to the grill or falling through the rack and into the fire. Serve warm or at room temperature.