Although jarred roasted red peppers are readily available in grocery stores, I find the flavor of fresh roasted peppers superior to their supermarket counterparts. During the Summer, take advantage of the grill and char them over the fire. The grill will impart a subtle smokiness that is hard to mimic in mass produced variations. When combined with grilled eggplants, the peppers make a delicious and filling salad.
Packed with plenty of fresh herbs, this vegetarian dish is a wonderful way to use up the bounty of a Summer harvest. To look at the recipe, read more.
2 red bell peppers Serves 6.
Extra virgin olive oil for brushing
2 large eggplants, peeled and sliced 3/8-inch thick
2 tomatoes, seeded and diced
1/3 cup chopped scallions
1/2 cup minced fresh parsley
1/4 cup chopped fresh cilantro
2 Tbs. chopped fresh mint
2 large cloves garlic, minced
1/4 cup freshly squeezed lemon juice, or to taste
Salt and freshly ground black pepper to taste
2 red bell peppers