|Grilled baby eggplants with garden variety green peppers,|
yellow cherry tomatoes, sweet onions and some goat cheese and basil.
Drizzled with reduced sweet balsamic vinegar.
(be warned - there will be more of these baby eggplants in the coming blogs)
1/2 lb. of baby egg plants
3 cubanels or 1 medium size garden variety green pepper
1 medium size sweet onions
In a small pan bring to a boil 3/4 cup balsamic vinegar with some honey and simmer until reduced to almost like a syrup. Taste for seasoning and set a aside.
In a large baking sheet lined with foil, sprinkle some olive oil on the foil and spread all the vegetables and gently coat them with olive oil. Sprinkle some salt and pepper and roast in a 350F preheated oven for 20-30 minutes until the eggplants are soft and offer no resistance when you poke them with a fork. Let cool and peel off the skin on the peppers and egg plants leaving them whole. Cut the pepper lenghtwise and sliced the onions. Gently combine the roasted vegetables in a bowl. Transfer to a serving platter, add some yellow cherry tomatoes cut in half and drizzle the reduced balsamic vinegar and add your favorite goat cheese.
Garnish with basil or your favorite herb.