Summer Vegetable Stacks

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Let's Do Brunch

Let's Do Brunch

By Brigit Binns

Published 2013

  • About

With its clear, vegetable-forward Mediterranean flavors, this attractive and filling side adds color to your table and will go beautifully with any egg dish or with pancakes.

Ingredients

  • 4 small eggplants, cut lengthwise into 3 slices
  • 2 red bell peppers, seeded and cut lengthwise into quarters
  • ¼ cup (

Method

Place the eggplants and bell peppers in a bowl. Add the ¼ cup oil, vinegar, salt, and pepper. Turn several times and let stand for 30–60 minutes, turning once or twice. Prepare a charcoal or gas grill for direct-heat grilling over medium-high heat.

Arrange the eggplant slices and bell pepper qu