Recipe created by Chef Justine Kouri
Ingredients
- 1 eggplant halved, lengthwise
- 1/2 red onion peeled and cut into 1/4 disks
- 2 peaches halved and pitted
- 1/2 teaspoon red pepper flakes
- 2 tablespoon white wine vinegar
- 1/4 cup olive oil
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoon oregano fresh
Servings:
Units:
Instructions
- Preheat the the grill to high or if using a grill pan place over the high heat.
- Whisk together the red pepper flakes, vinegar, 1/4 cup olive oil, salt and pepper in a medium bowl. Set aside.
- Lightly brush eggplant, red onion and peaches with remaining teaspoon of olive oil and season with salt and pepper.
- When grill is hot, position eggplant, red onion and peaches on the grill. Cook until tender, about 5 minutes per side. Transfer from heat to a large bowl.
- While the grilled produce is still warm. Spoon vinaigrette over produce. Garnish with oregano.
- Serve as a side or on a bed of summer greens. Enjoy!
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