Feta-Topped Grilled Eggplant and Peppers

A simple recipe combines smoky grilled eggplant and peppers with creamy feta for a delicious, fresh flavor. Perfect as a light meal or a tasty side, it’s easy to prepare and full of vibrant colors and textures.

Helpful Kitchen Tips

Make sure the grill is hot before adding the vegetables to get nice char marks.
Brush the eggplant and peppers with olive oil to prevent sticking and enhance flavor.
Let the grilled vegetables rest for a few minutes before topping with feta to keep them juicy.

Ingredients 0/7

1 large eggplant, sliced into 1/4-inch thick rounds ½ red bell pepper, seeded and sliced lengthwise into 4 strips ¼ cup olive oil 1 tablespoon steak seasoning (such as Montreal Steak Seasoning®) ¼ cup crumbled feta cheese ¼ cup chopped fresh basil 1 tablespoon ground oregano

Why This Recipe Is A Must Try

This dish combines smoky grilled vegetables with the creamy, salty flavor of feta cheese. It’s light, healthy, and full of Mediterranean flair. Perfect for warm-weather meals or as a vibrant side dish any time of year.

Directions

Get your grill heating up on high and give the grates a quick brush with some oil so nothing sticks. Toss the eggplant and all the bell peppers in a big bowl, drizzle with olive oil, and sprinkle with steak seasoning. Give everything a good toss so it’s all nicely coated. Lay the eggplant and pepper slices right on the grill. Let them cook for about 15 to 20 minutes, turning every few minutes so they get those nice grill marks and soften up without burning. If things start to get too hot, just turn the heat down a bit. Once they’re nicely charred and tender, take them off the grill. Pile up the slices on a plate, alternating between eggplant and different colored peppers. Finish by crumbling some feta over the top and sprinkle with fresh basil and oregano. Serve it warm and enjoy!

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people cooked this recipe

By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Serving Advice

Serve alongside couscous, quinoa, or a fresh green salad for a complete meal. It also works great as a topping for toasted bread or as part of a mezze platter with olives and hummus.

How To Freeze This Dish

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold as a flavorful salad. Keep the feta separate if possible to maintain its texture.

Frequently Asked Questions

Can I use a different type of cheese instead of feta?

Yes, goat cheese or ricotta salata are good alternatives that also complement grilled vegetables well.

How do I prevent the eggplant from sticking to the grill?

Make sure to oil the grill grates before cooking and brush the eggplant slices with olive oil to help prevent sticking.

Can I prepare this recipe without a grill?

Yes, you can roast the vegetables in the oven at 425°F for about 20-25 minutes, turning halfway through.

What can I substitute for steak seasoning if I don’t have any?

A mix of salt, pepper, garlic powder, and smoked paprika works well as a simple seasoning alternative.

Should I peel the eggplant before grilling?

No need to peel; the skin adds texture and helps the slices hold together on the grill.

Can I make this dish ahead of time?

It’s best served warm, but you can grill the vegetables ahead and reheat gently before serving.

How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat or enjoy cold.

Is this recipe suitable for a vegan diet?

To make it vegan, simply omit the feta or substitute it with a plant-based cheese alternative.