Simply spiced and grilled, eggplant and peppers makes a nice side-dish to grilled meats.

2 medium aubergines (eggplants), cut into 1/2-inch slices
2 large red peppers, seeded, & cut into long slices lengthwise
2 large cloves garlic, minced
3 Tablespoons extra-virgin olive oil
1 Tablespoon finely chopped fresh basil
1 Tablespoon finely chopped fresh thyme
1 teaspoon dried oregano
1 teaspoon sweet paprika
1/2 teaspoon dried crushed red pepper flakes
freshly ground black pepper & kosher salt, to taste

1. Preheat grill to hot. In a small bowl, mix together garlic & olive oil. In a separate bowl, combine basil, thyme, oregano, paprika & red pepper flakes.

2. 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.

3. 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.