This simple yet flavorful dish transforms humble garden vegetables into a smoky, savory side or light meal. By wrapping cubed eggplant, onions, and peppers in foil with a touch of margarine and basil, you lock in moisture while infusing the vegetables with a subtle char from the grill. The addition of fresh grilled tomatoes at the end adds a bright, acidic contrast that cuts through the richness of the eggplant. It’s a versatile vegan option that works beautifully as a summer side dish, a topping for grilled bread, or a base for a pasta salad. The textures are tender yet slightly rustic, depending on how much you blend the final mixture. Perfect for casual gatherings or a quick weeknight dinner.
Onion Tomato Recipe
Description
This simple yet flavorful dish transforms humble garden vegetables into a smoky, savory side or light meal. By wrapping cubed eggplant, onions, and peppers in foil with a touch of margarine and basil, you lock in moisture while infusing the vegetables with a subtle char from the grill. The addition of fresh grilled tomatoes at the end adds a bright, acidic contrast that cuts through the richness of the eggplant. It&# 226;ÂÂs a versatile vegan option that works beautifully as a summer side dish, a topping for grilled bread, or a base for a pasta salad. The textures are tender yet slightly rustic, depending on how much you blend the final mixture. Perfect for casual gatherings or a quick weeknight dinner.Ingredients
Directions
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Peel the eggplant and cut it into cubes until you have approximately 6 cups.
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In a large bowl, combine the cubed eggplant with the chopped green bell pepper and chopped onion.
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Cut three pieces of heavy-duty aluminum foil, each measuring about 12 by 18 inches.
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Divide the eggplant mixture evenly among the three pieces of foil.
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Place 1 teaspoon of margarine on top of the vegetable mixture in each pack, then sprinkle with basil.
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Fold the foil over the vegetables and seal the edges tightly to create airtight packets.
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Place the foil packs on the grill, about 3 to 4 inches from the heat source, and cook for approximately 20 minutes.
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While the eggplant cooks, chop the tomatoes and place them on a separate piece of foil.
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Seal the tomato foil pack and place it on the grill for the last 15 minutes of cooking time.
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Remove all foil packs from the grill and allow them to cool slightly before opening.
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Transfer the cooked vegetables from the foil into a large bowl.
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Blend or chop the mixture together to your desired consistency.
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Season with salt and black pepper to taste before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 199.9kcal
- % Daily Value *
- Total Fat 4.3g7%
- Saturated Fat 1.0g5%
- Cholesterol 0.0mg0%
- Sodium 97558.8mg4065%
- Total Carbohydrate 42.6g15%
- Dietary Fiber 18.6g75%
- Sugars 16.5g
- Protein 8.1g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can use fresh chopped basil instead of dried for a more vibrant flavor.
If you don't have a grill, you can cook the foil packs in an oven preheated to 400ðF (200ðC) for 35-40 minutes.
For a smoother texture, blend the cooked vegetables thoroughly. For a chunkier salad, simply chop them roughly with a knife.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This dish pairs well with grilled bread, crusty baguette, or as a topping for pasta.
Ensure the foil packets are sealed tightly to prevent the vegetables from drying out during grilling.
Be careful when opening the hot foil packets as steam will escape.
You can substitute margarine with olive oil for a different flavor profile.
If using very ripe tomatoes, you may want to reduce the amount to avoid the dish becoming too watery.
This recipe is naturally vegan if using plant-based margarine.
