Name: Grilled Eggplant and Peppers with Feta
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Eggplant, sliced into 1/4-inch thick rounds - 1 large; 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 - ½; Olive oil - ¼ cup; Steak seasoning (such as Montreal Steak Seasoning®) - 1 tablespoon; Crumbled feta cheese - ¼ cup; Chopped fresh basil - ¼ cup; Ground oregano - 1 tablespoon

Ingredients for - Grilled Eggplant and Peppers with Feta

1. Eggplant, sliced into 1/4-inch thick rounds 1 large

2. Red bell pepper, seeded and sliced lengthwise into 4 strips ½

3. Green bell pepper, seeded and sliced lengthwise into 4 strips ½

4. Yellow bell pepper, seeded and sliced lengthwise into 4 strips ½

5. Orange bell pepper, seeded and sliced lengthwise into 4 strips ½

6. Olive oil ¼ cup

7. Steak seasoning (such as Montreal Steak Seasoning®) 1 tablespoon

8. Crumbled feta cheese ¼ cup

9. Chopped fresh basil ¼ cup

10. Ground oregano 1 tablespoon

How to cook deliciously - Grilled Eggplant and Peppers with Feta

1 . Stage

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

2 . Stage

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

3 . Stage

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.

4 . Stage

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.