Roasted Eggplant and Bell Peppers with Feta Cheese

This simple, flavorful dish combines tender roasted eggplant and sweet bell peppers, perfectly complemented by creamy feta cheese. It’s a colorful and healthy option that’s great as a side or a light main course.

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TIME30 min

SERVINGS4

RATING4.3 / 5

Roasted Eggplant and Bell Peppers with Feta Cheese

01 / WHAT YOU NEED

Ingredients

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

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating your grill to high and give the grate a light oiling so nothing sticks. Toss the eggplant and all the bell peppers in a big bowl, drizzle with olive oil, and sprinkle on some steak seasoning—make sure everything is well coated. Place the eggplant and pepper slices directly on the grill and cook them for about 15 to 20 minutes, turning every few minutes so they get those nice grill marks and soften up without burning. Once they’re tender and lightly charred, take them off the grill. Pile the veggies on plates, alternating between eggplant and the different colored peppers so each serving has a bit of everything. Finally, crumble some feta on top and sprinkle with fresh basil and oregano. Serve it warm and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use a high heat to roast the vegetables quickly and get a nice caramelization.
- Cut the eggplant and peppers into even pieces to ensure they cook evenly.
- Let the vegetables cool slightly before adding the feta to keep it from melting too much.

Why you’ll love it

This dish is full of vibrant colors and bold flavors. The smoky roasted vegetables pair perfectly with the salty, creamy feta. It’s a healthy and satisfying option that works as a side or a light main course.

Serving ideas

Serve warm or at room temperature alongside crusty bread or a fresh green salad. It also makes a great topping for grilled meats or can be tossed with cooked pasta for a simple meal.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy cold. The flavors often develop and improve after a day.