- 3 medium sweet red peppers, cut in half lengthwise
- 3 medium sweet yellow peppers, cut in half lengthwise
- 1 medium eggplant, halved lengthwise
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/4 cup minced fresh parsley
- 1 tablespoon minced fresh oregano
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Place peppers skin side up on a broiler pan. Broil for 10-15 minutes or until tender and skin is blistered. Place in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin.
- Broil eggplant skin side up for 5-7 minutes or until tender and skin is blistered. Place in a bowl, cover and let stand for 15-20 minutes. Peel off and discard charred skin. Cut peppers into strips and eggplant into cubes.
- In a large bowl, combine the oil and garlic. Add peppers, eggplant, parsley, oregano, salt and pepper. Toss to coat. Serve at room temperature.