THE RECIPE JOURNAL · Side Dish
Eggplant and Peppers on the Grill with Feta
Grilling eggplant and peppers brings out their natural sweetness and adds a smoky depth that's perfect for a light, flavorful meal. Topped with creamy feta, this dish is a simple crowd-pleaser you’ll want to make again and again.
FROM THE KITCHEN • Eggplant and Peppers on the Grill with Feta
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Creamy Lime Refreshment
Something delicious to watch next.
01
Step 1
Start by heating your grill on high and give the grates a quick brush with some oil to keep things from sticking. While that’s warming up, toss the eggplant and all the bell peppers in a big bowl. Drizzle them with olive oil and sprinkle on some steak seasoning, then mix everything well so it’s all nicely coated.
02
Step 2
Once the grill is hot, lay the eggplant and pepper slices directly on it. Let them cook for about 15 to 20 minutes, turning every few minutes so they get those nice grill marks and soften up without burning. Keep an eye on the heat, and turn it down if things start to char too quickly.
03
Step 3
When the veggies are tender and nicely marked, pull them off the grill. Arrange them into four stacks, starting with a slice of eggplant and alternating with the different colored peppers so each pile has a bit of everything. Sprinkle crumbled feta on top, then finish with a pinch of fresh basil and oregano. Serve it warm and enjoy!
Why you’ll love it
This dish is full of vibrant colors and fresh flavors. The smoky taste from the grill brings out the sweetness in the vegetables, while the creamy feta adds a nice tang. It’s a healthy and satisfying option that works well for any season.
How to serve
Serve this alongside grilled meats or with a fresh green salad for a light meal. It also pairs well with crusty bread or cooked grains like quinoa or couscous. A drizzle of balsamic glaze can add a sweet contrast.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy cold as part of a salad. Avoid freezing, as the texture of the grilled vegetables may change.
