Mixed Grilled Vegetables

Name: Mixed Grilled Vegetables
Ingredients: 3 red or yellow bell peppers, quartered lengthwise; 6 small eggplants (about 1 pound total), each cut into 3 lengthwise slices; twelve 1/4-inch-thick lengthwise slices of red onion with root ends intact (about 4 onions); olive oil for brushing the vegetables

4 ingredients

3 steps

Ingredients

3 red or yellow bell peppers, quartered lengthwise
6 small eggplants (about 1 pound total), each cut into 3 lengthwise slices
twelve 1/4-inch-thick lengthwise slices of red onion with root ends intact (about 4 onions)
olive oil for brushing the vegetables

Directions

1

Brush the vegetables lightly with the oil, grill them in batches on a rack set 4 inches over glowing coals, turning them, for 15 to 20 minutes, or until they are tender, transferring them to a platter as they are done.
2

Season the vegetables with salt and pepper and keep them warm, covered with foil.
3

(Alternatively, the vegetables may be roasted in batches on the rack of a broiler pan under a preheated broiler about 4 inches from the heat, turning them, for 10 to 15 minutes, transferring them to a jelly-roll pan set on the bottom rack of the oven as they are done.)