Ingredients
- 1 large eggplant, sliced into 1/4-inch thick rounds
- ½ red bell pepper, seeded and sliced lengthwise into 4 strips
- ½ green bell pepper, seeded and sliced lengthwise into 4 strips
- ½ yellow bell pepper, seeded and sliced lengthwise into 4 strips
- ½ orange bell pepper, seeded and sliced lengthwise into 4 strips
- ¼ cup olive oil
- 1 tablespoon steak seasoning (such as Montreal Steak Seasoning®)
- ¼ cup crumbled feta cheese
- ¼ cup chopped fresh basil
- 1 tablespoon ground oregano
Why This Recipe Is So Popular
Tips For Best Results
- Peel the eggplant if the skin becomes too tough after charring.
- Let the vegetables cool slightly before topping with feta to keep the cheese from melting too much.
Directions
Fire up your grill to high and give the grates a light brush with oil so nothing sticks. Toss the eggplant and all the bell peppers in a big bowl, drizzle them with olive oil, and sprinkle on some steak seasoning. Mix everything well so all the veggies get coated. Once the grill is hot, lay the eggplant and pepper slices right on the grates. Let them cook, turning every few minutes, until the eggplant is tender and has some nice char marks, and the peppers are soft and a little smoky—this should take about 15 to 20 minutes. Keep an eye on the heat and lower it if things start to burn. When everything is nicely grilled, take the veggies off and make four stacks, starting with an eggplant slice and alternating with different colored peppers so each pile has a bit of everything. Finish by crumbling feta cheese over the top and sprinkling on some fresh basil and oregano. Serve it warm and enjoy!
