Recipe courtesy of Debi Mazar and Gabriele Corcos

Grilled Eggplant, Zucchini and Peppers

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 6 servings
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2 purple bell peppers, seeded and cut into eighths

2 small zucchini, thinly sliced lengthwise

1 medium eggplant, thinly sliced

1 red onion, cut into wedges

1 orange bell pepper, seeded and cut into eighths

2 tablespoons olive oil

2 tablespoons chopped fresh parsley

Kosher salt and freshly ground black pepper


  1. Heat a grill to medium high.
  2. Grill the bell peppers, zucchini, eggplant and onions until tender, about 5 minutes per side (the eggplant will need a minute more). 
  3. Transfer the grilled vegetables to a platter. Drizzle with the olive oil, sprinkle with the parsley and season with salt and pepper.

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