Grilled Eggplant and Peppers with Feta

An easy way to make a tasty eggplant dish. Grilling the eggplant gives it a surprisingly different flavor, and it tastes great with peppers, feta cheese, and spices. I eat this as a stand-alone dish, but my husband likes to eat his on toasted potato rolls as a sandwich filling. If you eat it without a bun it's gluten-free, as well as vegetarian. It's also great topped with a fried egg!

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 225 Calories

Ingredients

• ¼ cup olive oil
• ¼ cup chopped fresh basil
• ¼ cup crumbled feta cheese
• 1 tablespoon ground oregano
• 1 large eggplant, sliced into 1/4-inch thick rounds
• ½ red bell pepper, seeded and sliced lengthwise into 4 strips
• ½ green bell pepper, seeded and sliced lengthwise into 4 strips
• ½ yellow bell pepper, seeded and sliced lengthwise into 4 strips
• ½ orange bell pepper, seeded and sliced lengthwise into 4 strips
• 1 tablespoon steak seasoning (such as Montreal Steak Seasoning®)

Recipe Instructions

Step 1

Preheat an outdoor grill for high heat and lightly oil the grate.

Step 2

Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.

Step 3

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.

Step 4

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.