Grilled Pepper, Eggplant & Onion Compote

Grilled Pepper, Eggplant & Onion Compote
Photo by Scott Phillips


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

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


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