Grilled Eggplant, Peppers and Onions

Grilled Eggplant, Peppers and Onions
Recipe Date:
March 18, 2020
Serving Size:
4
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 4 small eggplants (about 2 pounds), sliced into 3/4-inch rounds
  • 2 medium onions, sliced into 3/4-inch rounds
  • 2 ripe bell peppers (or another type of large sweet pepper), halved and seeded
  • Extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • Salt and pepper
  • 1 tbsp capers, rinsed and roughly chopped
  • Pinch of dried oregano
  • Pinch of crushed red pepper
Directions

Pairing Notes: Because the 777 clone is a balancing act between earth and fruit, pairing it with these grilled vegetables highlights the earthiness and allows the rich fruit aromas to shine.

Chef's Tip: Be careful with the oregano, too much can kill the prettiness of the 777 clone.

Recipe link  

Recipe courtesy of David Tanis and the New York Times. Photo courtesy of Karsten Moran/New York Times. https://cooking.nytimes.com/recipes/