EGGPLANTD ON THE GRILL WITH VEGETABLES ENJOY DAN:

ROASTED EGGPLANT WITH TOMATOES AND FETA by CHEF DAN:

Serves 4

 

INGREDIENTS:

1 eggplant, peeled and cut crosswise into 1/3-inch slices

1 cup Symphony tomato ensemble, halved (from Costco)

8 baby portabella mushrooms, halved

1 red bell pepper, cored and thinly sliced

3 tablespoons sherry wine vinegar

Coarse salt and freshly ground black pepper

4 tablespoons olive oil

Pinch of red pepper flakes

2 teaspoons fresh rosemary leaves, minced

1/4-cup crumbled feta cheese

1/4-cup toasted pine nuts.

 

DIRECTIONS:

1.   Coat the grill plates with a little oil, and turn on medium- high.

2.   In a bowl whisk in the vinegar, rosemary, salt and pepper, red pepper flacks and slowly whisk in the oil.

3.   Brush eggplant with vinegar mixture, and place on the grill.

4.   Lightly brush both sides of the eggplant with vinegar mixture.

5.   Grill, turning once, until tender; about 4 minutes.

6.   In a steel grill fry pan add all the vegetables and place on grill, drizzle vinegar mixture over vegetables while they are cooking.

7.   Grill, shaking pan regularly and grill until vegetables are somewhat blackened, about 8-10 minutes.

8.   Place eggplant on plates and place grilled vegetables over the top.

9.   Sprinkle feta cheese and pine nuts over the eggplant, vegetable dish.

 

ENJOY DAN:              BON-APPETITE!!