Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Grilled Eggplant and Peppers with Barley
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
This side dish takes a different approach to grilling end-of-summer eggplant and peppers. A sweet and sour mixture of vinegar, sugar, capers, currants and shallots is tossed with the grilled vegetables. Serve over simply cooked barley for a hearty, nutritious side. A perfect pairing for grilled chicken, fish or sausages.
Directions
- Simmer 3 tablespoons white wine vinegar and 2 tablespoons sugar in a saucepan, stirring. Pour over 2 tablespoons each capers and dried currants and 1/2 sliced shallot in a bowl. Toss 2 Japanese eggplants (cut into 1/4-inch-thick planks) and 1 large red bell pepper (cut into 3/4-inch strips) with olive oil, salt and pepper. Grill over medium-high heat until charred, 6 to 9 minutes. Toss with the vinegar mixture and chopped parsley. Serve over barley.
Looking for Something Else?
Related Pages
- Mushroom Barley Recipe
- Slow-Cooker Mushroom Barley Risotto Recipe
- Slow-Cooker Beef and Barley Recipe
- Stout Braised Short Ribs with Barley Recipe
- Pork with Mushrooms and Barley Recipe
- Barley Recipe
- Slow-Cooker Asparagus-Barley Risotto Recipe
- Stracciatella with Chicken and Barley Recipe
- Turkey with Warm Barley Salad Recipe