Grilled Pepper, Eggplant & Onion Compote

Grilled Pepper, Eggplant & Onion Compote
Photo by Scott Phillips


  • Freshly ground black pepper
  • 1 tbs. balsamic vinegar
  • 2 tbs. extra-virgin olive-oil
  • Extra-virgin olive oil, for grilling
  • 4 plum tomatoes, cut in half lengthwise, seeds removed
  • 2 tbs. chopped fresh basil
  • 1 tbs. orange juice
  • + 6 more ingredients
    • 1 whole red bell pepper
    • Kosher salt
    • 1 small globe eggplant
    • 1 clove garlic, minced
    • 2 tbs. chopped fresh mint
    • 1 large red onion, peeled, ends trimmed, cut crosswise into ½-inch-thick slices

Sprinkle the cut sides of the tomatoes with kosher salt and set the tomatoes, cut side down, on a rack over a rimmed baking sheet. Let the tomatoes drain for 30 minutes while you grill the other vegetables.

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network