- 1 large eggplant, sliced into 1/4-inch thick rounds
- 1/2 red bell pepper, seeded and sliced lengthwise into 4 strips
- 1/2 green bell pepper, seeded and sliced lengthwise into 4 strips
- 1/2 yellow bell pepper, seeded and sliced lengthwise into 4 strips
- 1/2 orange bell pepper, seeded and sliced lengthwise into 4 strips
- 1/4 cup olive oil
- 1 tablespoon steak seasoning (such as Montreal Steak Seasoning®)
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh basil
- 1 tablespoon ground oregano
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
- Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
- Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.
07/28/2019
recipepes.com
grilled eggplant and peppers with feta, recipe
PT15M
PT1H
5
455 calories
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