Eggplant and Peppers with Feta
- 2 large eggplants, ends trimmed, sliced into 1/3-inch-thick rounds
- Coarse salt and freshly ground black pepper
- 1 red bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
- 1 yellow bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
- 1 green bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
- Olive oil, for brushing vegetables
- 1/3 cup feta cheese, crumbled (about 3 ounces)
- 1 tablespoon minced fresh marjoram, oregano, basil, or a mix of all three
- Extra-virgin olive oil
- Juice of 1 lemon
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Eggplants, large (2)
- Green bell pepper (1)
- Lemon, Juice of (1)
- Marjoram, fresh (1 tablespoon)
- Red bell pepper (1)
- Yellow bell pepper (1)
- Cooking & Baking
- Olive oil (1)
- Olive oil, Extra-virgin (1)
- Salt and freshly ground black pepper, Coarse (1)
- Dairy
- Feta cheese (1/3 cup)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published July 17, 2012 (7 months ago).
53 people saved this recipe.
