Ingredients
- 2 Japanese eggplants sliced thinly and vertically
- 3 bell peppers seeded and quartered
- 2 red onions sliced into wedges (about 8 each)
- 3 tablespoons olive oil
- 1 teaspoon light adobe powder (find in ethnic as isle of supermarket)
- chopped chives for garnish
- 1/4 cup balsamic vinegar
Recipe Description
Impromptu Labor Day Barbecue? Last minute company swinging by. I know…been there….done that and have not been as prepared as I would have liked to be. Luckily throwing a couple hot dogs on the grill is a no-brainer and whipping out some ice cream sandwiches is not only allowed, but usually pretty welcomed! But “sides,” those darn sides. Sure…..a salad is a great idea, but your lettuce is wilted. Corn on the cob is perfect, but nowhere to be found. Oh, wait! Stop the press! There are some gorgeous peppers you forgot you had and a pair of beautiful Japanese Eggplants peaking from behind. Yeah right….whose fridge are you talking about??? So maybe not yours (or mine) but I’m begging you to keep some of these veggies on hand for me. Why? Because with some very minimal ingredients you are going to have the side dish of all sides!!!
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