• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Grilled Eggplant,red Bell Pepper and Arugula Rolls

  • Recipe Submitted by on

Category: Appetizers, Vegetables

 Ingredients List

  • 1/4 c Balsamic vinegar
  • 1/4 c Olive oil
  • Salt and pepper
  • 2 sm Eggplants (1 pound each) cut
  • -lengthwise; 1/4" thick
  • -slices
  • 4 Red bell peppers
  • 2 bn Argula
  • 1/2 c Pine nuts;, toasted


Prepare barbecue (medium heat). Whisk together cinegar and oil. Season with
salt and pepper. Brush both sides of eggplant slices with 1/4 cup
vinaigrette. Grill until cooked through, turning occasionally, about 4
inches per side. Remove from grill brush with 1/4 cup vinaigrette. Cool.
Grill bell peppers until blackened on all sides. Wrap in paper bag and let
stand 10 minutes. Peel and seed peppers. Cut into 1/4-inch strips. Season
with salt and pepper. (Can be made 1 day ahead. Cover; chill eggplant and
bell peppers separately.)

Place eggplant slices on work surface. Place 4 bell pepper strips on 1 end
of each eggplant slice; top with 2 to 4 arugula sprigs, allowing peppers
and the arugula to extend beyond both sides of egg plant. Sprinkle pine
nuts atop arugula. Roll eggplant up. Place seam side down on platter. ( can
be prepared
4 hours ahead. Cover.)

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?