2mediumaubergines (eggplants),cut into 1/2-inch slices
2largered bell peppers,seeded and cut into long slices lengthwise
3tablespoonsextra virgin olive oil
1tablespoonchopped fresh basil
1tablespoonchopped fresh thyme
1/2teaspoondried crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
Preheat the grill to hot. In a small bowl, combine the garlic and olive oil. In a separate bowl, combine the basil, thyme, oregano, paprika & red pepper flakes.
Lay out slices of eggplant and peppers on a large cutting board. Brush one side with the oil mixture. Sprinkle with the herb mixture. Add salt and pepper, to taste.
Grill the vegetables until edges are charred and tender, turning once during grilling to cook both sides (3 to 5 minutes per side). Use a flat grill rack if you’re worried about the vegetables sticking to the grill or falling through the rack and into the fire. Serve warm or at room temperature.
*If making these for a party, grill them ahead of time & wrap them in foil until ready to serve. They’re still great served at room temperature.