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Charred Bell Peppers with Eggplant and Tomato
Red bell peppers are loaded with vitamin C and beta-carotene, both important antioxidants. While green bell peppers contain more vitamin C than other bell peppers, red and orange-colored bell peppers are higher in beta-carotene. Serve with gluten-free crusty bread.
4 red bell peppers
1 large eggplant
- Olive oil
8 small plum tomatoes, halved
- Sea salt
1 tablespoon superfine granulated sugar
- Freshly ground black pepper
- Finely grated zest 1 lemon
¼ cup basil leaves
- Balsamic vinegar and extra virgin lemon-infused olive oil, for drizzling
1. Char whole bell peppers on a preheated barbecue grill or over the direct flame of a gas stove. Transfer to a plate when done. When cool, remove all the charred skin. Cut bell peppers in half through the stalks and carefully cut out seeds and seed casings, leaving stalks intact to hold the peppers together.
2. Cut eggplant lengthways into long, thin slices. Put a little oil on a large plate and dunk slices of eggplant in the oil.
3. Cook eggplant on a barbecue grill over medium-high heat until tender and deep golden. Transfer eggplant slices to a clean plate and season with salt.
4. Cut tomatoes in half. Sprinkle cut sides with sea salt and sugar. Sprinkle with freshly ground black pepper and lemon zest.
5. Immediately cook tomatoes, season side down, on a preheated oiled cast-iron griddle for several minutes, until golden and just starting to blacken. Transfer tomatoes to a large plate.
6. Top pepper halves with eggplant slices, grilled tomatoes and basil leaves. Drizzle with a little balsamic vinegar and extra virgin olive oil. Season with salt and pepper, to taste.
Each serving contains 63 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 11g carbohydrate, 7mg sodium, 4g fiber, 2g protein.
TIP If you prepare this recipe indoors in your kitchen, saute eggplant slices in very hot oil in a wok or in an oiled frying pan over medium-high heat. Saute tomato slices over medium heat in an oiled frying pan.