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Grilled Eggplant and Peppers with Feta
Grilled Eggplant and Peppers with Feta
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Grilled eggplant and bell peppers topped with feta, basil, and oregano for a flavorful vegetarian dish.
Ingredients:
  • 1 large eggplant, sliced into 1/4-inch thick rounds
  • 0.5 red bell pepper, seeded and sliced lengthwise into 4 strips
  • 0.5 green bell pepper, seeded and sliced lengthwise into 4 strips
  • 0.5 yellow bell pepper, seeded and sliced lengthwise into 4 strips
  • 0.5 orange bell pepper, seeded and sliced lengthwise into 4 strips
  • 0.25 cup olive oil
  • 1 tablespoon steak seasoning (such as Montreal Steak Seasoning®)
  • 0.25 cup crumbled feta cheese
  • 0.25 cup chopped fresh basil
  • 1 tablespoon ground oregano
Instructions:
  • Heat up your outdoor grill on high and lightly grease the grate with oil.
  • In a large bowl, combine eggplant and bell peppers. Drizzle with olive oil, toss to coat, and sprinkle with steak seasoning, ensuring everything is fully coated.
  • Grill eggplant and bell pepper slices until eggplant is softened, marked, and slightly charred, and peppers are softened and marked, for 15 to 20 minutes. Remember to turn them every 3 to 5 minutes and adjust heat if needed to avoid burning.
  • Take the grilled vegetables off the grill. Create 4 visually appealing stacks with layers of eggplant and peppers, making sure to include both colors in each stack. Finish by generously topping with feta cheese, a sprinkle of fresh basil and oregano. Serve while still warm.

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