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Grilled Eggplants and Peppers with Pine Nuts
L'ANTRO DELL'ALCHIMISTADescription
Grilled eggplant and sweet bell peppers are great companions. Here, the veggies are allowed to shine since they're simply seasoned with salt, drizzled with olive oil and balsamic vinegar and left to marinate for a few hours. For added flavor and texture, garnish the dish with toasted pine nuts and chopped basil just before serving. If you'd like, use the mixture to top toasted — or, better yet, grilled — crostini.
Ingredients
Directions
- Grill the eggplants and cut them into strips.
- Grill the bell peppers whole, peel off their skin and cut them into strips.
- Place the strips of eggplants and peppers inside a baking dish, add oil, a few drops of balsamic vinegar, and season with salt.
- Add a handful of pine nuts and the chopped basil leaves.
- Stir well to combine, let rest for a few hours and serve.
NutritionView More
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| Calories190Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium200mg8% |
| Potassium870mg25% |
| Protein5g10% |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber9g36% |
| Sugars7g14% |
| Vitamin A6% |
| Vitamin C280% |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.