Andrew Barber Posted June 19 Posted June 19 ย Ingredients ย 3 Small Eggplants 1 Pound Ripe Plum Tomatoes, Halved 1 Red Bell Pepper, Halved & Cored 1 Yellow Bell Pepper, Halved & Cored 1 Medium Sweet Onion, Peeled 1 Large Head of Garlic 1 Cup Extra Virgin Olive Oil, Divided Salt & Pepper 3 Tablespoons Balsamic Vinegar 1/4 Cup Salted Capers, Rinsed & Chopped 1/3 Cup Kalamata Olives, Chopped 3 Tablespoons Finely Chopped Fresh Basil 1/4 Cup Lightly Toasted Pine Nuts ย Instructions ย 1. Preheat the grill to medium heat. 2. Cut the onions into 1 1/2-inch slices crosswise, and then use bamboo skewers to hold the slices together. ย 3. Trim the eggplants and cut into 1-inch slices. ย 4. Wrap the head of garlic in foil and place on the grill, and cook, turning often, for about 20 minutes. ย 5. Begin the grill your peppers and onions over medium heat, starting with the peppers cut side down. ย 6. As the vegetables begin the color, turn over, brushing with olive oil as you go and keeping the grill lid closed, about 15 minutes. ย 7. Once the peppers are charred on the skin side, remove to a plate and cover with plastic wrap. ย 8. Grill the eggplant until softened and brown on both sides, about 10 to 15 minutes. ย 9. Once the vegetables have been grilled, allow to cool to room temperature. ย 10. Cut the eggplant, tomatoes, and onions into 1-inch dice, and place in a large bowl. ย 11. Remove most of the charred skin from the peppers, and cut into 1-inch dice. ย 12.Squeeze the garlic into a bowl, then whisk in the vinegar, capers, olives, and remaining 1/2 cup of olive oil. ย 13. Season the vinaigrette with salt and pepper, then stir in the fresh basil. ย 14.Stir the vinaigrette into the vegetables, then arrange in a serving bowl or platter, and scatter the toasted pine nuts onย ย ย ย Quote
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