Ingredients

• 1 large eggplant (1 1/4 to 1 1/2 pounds), unpeeled, trimmed, sliced crosswise into 1/4-inch-thick rounds
• 3 large bell peppers (preferably red and yellow), quartered lengthwise
• Olive oil (for brushing)
• 2 tablespoons (or more) Roasted-Garlic Oilepi:recipelink</epi:recipelink>

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Instructions

1. Prepare barbecue (medium-high heat). Place eggplant rounds and peppers on rimmed baking sheet; brush with olive oil, then sprinkle with salt and pepper. Place vegetables on grill and cook until tender and golden, about 4 minutes per side.
2. Arrange vegetables on platter. Drizzle with 2 tablespoons (or more) Roasted-Garlic Oilepi:recipelink; sprinkle with salt and pepper. Serve vegetables warm or at room temperature.</epi:recipelink>