- 1 (1 pound) eggplant
- 3 tablespoons O Organics™ Extra Virgin Olive Oil
- 2 red bell peppers
- Safeway salt and freshly ground black pepper
- 1/2 cup crumbled chevre (goat cheese)
- Prepare a charcoal or gas grill for direct, high heat (you can hold your hand 1 to 2 inches above cooking grate only 3 to 4 seconds; visit for complete instructions).
- While grill heats, slice eggplant crosswise into 1/2-inch-thick rounds. Brush slices with 1 tablespoon olive oil; set aside.
- Place peppers on oiled cooking grate; cover gas grill. Cook, turning occasionally with tongs, until skin is charred, about 10 minutes. Transfer to a bowl and let stand until cool enough to touch.
- Meanwhile, place eggplant slices on cooking grate and cook, turning often with a wide spatula, until browned and soft when pressed, 8 to 10 minutes total. Lay slices on a platter.
- Pull off and discard pepper skins, stems, and seeds. Cut peppers in halves and arrange on platter with eggplant. Sprinkle vegetables with salt and pepper to taste; drizzle with remaining 2 tablespoons olive oil. Serve warm, or let cool, then cover and chill up to 1 day ahead, then bring to room temperature. Sprinkle with cheese.