Picking Up Where Peter Piper Left Off
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Prepare a medium-hot fire in grill.
Brush the eggplant and onion slices lightly with oil. Grill them over direct heat, turning as necessary, until soft and lightly browned, 8 to 10 minutes. Set aside to cool slightly. Dice the eggplant and onion.
In a large bowl, combine the eggplant, onion, peppers, oregano and thyme, vinegar, garlic, tomatoes and remaining 1/3 cup oil. Toss gently and season with salt and pepper to taste. Serve slightly warm or at room temperature. If desired, drizzle with additional oil just prior to serving.
Per serving: 82 calories, 1 gm protein, 8 gm carbohydrates, 6 gm fat, 0 mg cholesterol, 1 gm saturated fat, 151 mg sodium, 2 gm dietary fiber
Roasted Bell Pepper and Olive Relish
4 to 8 servings
This pungent Mediterranean-inspired combination of flavors doubles as a side dish or a relish. Try it with grilled lamb.
3 large bell peppers (any color), grilled or roasted and peeled (see first recipe)
1/2 cup brine-cured Kalamata olives, pitted and coarsely chopped
3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 clove garlic, crushed
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