Here’s a variation of my Italian herbs and eggplant dish that I created as a side dish for a barbecue. It is vegan!
Olive oil spray
7 Italian eggplants (the long, skinny ones)
2 red bell peppers
15 medium mushrooms
1 red onion, quartered then sliced into crescents
14 oz can artichoke hearts
1 sprig rosemary, minced to make 1 tsp.
3 cloves garlic, minced
1 sprig basil, chopped to make 2 Tb
2 Tb fresh oregano, chopped
salt to taste
fresh ground black pepper
¼ tsp red pepper flakes, or to taste
1 Tb olive oil, preferably garlic flavored.
Spray eggplants and red bell peppers with olive oil and gill until they soften and eggplant changes color to brown.
When they cool, slice into bite-sized pieces.
While eggplant is cooling, mince garlic and rosemary. Quarter the onion and slice into crescents. Toss with rosemary and garlic, 1 Tb. olive oil and sprinkle with salt. Barbecue in a grilling basket sprayed with olive oil. Slice ends off of the mushroom stems and cut caps into quarters, and chop oregano.
After 5 minutes, add mushrooms and oregano to onions, and barbecue for about 10 minutes, until the vegetables are cooked. Add to the eggplant and red bell peppers.
Slice artichoke hearts in quarters and chop basil. Toss with the barbecued vegetables. Add 1 tsp. olive oil, salt, and black and red pepper to taste.