Categories: Vegetables
Ingredients
- 4 large tomatoes
- 1 medium eggplant
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large yellow bell pepper
- 1/4 cup olive oil
- 1 Tbsp. fresh thyme leaves
- 3 Tbsp. lemon juice
- 2 garlic cloves, pressed
- 1/2 tsp. salt
Directions
- Cut tomatoes in half; peel eggplant, and cut into cubes. Cut bell peppers into 2-inch pieces.
- Combine vegetables, oil, and remaining ingredients in a large heavy-duty zip-top plastic bag; seal and chill 2 to 4 hours. Remove vegetables, reserve marinade.
- Grill eggplant and bell pepper, in batches, in a grill wok, covered with grill lid, over high heat (400 to 500 degrees), stirring occasionally, 10 minutes or until tender. Place bell pepper and eggplant in a large bowl.
- Grill tomato, cut side up, covered with grill lid, over high heat 4 to 5 minutes. Coarsely chop tomato, and toss with bell pepper mixture.
- Drizzle with reserved marinade, tossing to coat.
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Three Pepper- Sausage Pasta-
- Grill 1 1/2 lbs. Italian sausage, covered with grill lid, over high heat (400 to 500 degrees) 8 minutes on each side. Cut into 2-inch pieces; toss with 1 recipe Three-Pepper Grill, and serve over 12 oz. hot cooked linguine. Sprinkle with shredded Parmesan cheese.