Eggplant and Peppers With Feta

This is a great recipe for veggies on the grill. It comes from Emeril Lagasse's new cookbook, Emeril at the Grill. If your bell peppers are large, you may want to eliminate one of them. Try to keep the ratio of eggplant to peppers even. Great on its on, and delicious wrapped in a pita with tzatziki sauce.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 2  eggplants, ends trimmed, sliced into 1/3 inch round slices
•  salt
• 1  red bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
• 1  yellow bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
• 1  green bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
• 1  orange bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
• 1⁄3 cup olive oil
• 1⁄3 cup feta cheese, crumbled (3 oz)
• 1  tablespoon fresh marjoram, minced (or use a combination of all three) or 1  tablespoon fresh basil, mince (or use a combination of all three) or 1  tablespoon fresh oregano, minced (or use a combination of all three)
• 1⁄4 cup extra virgin olive oil
• 1  lemon, juice of
•  kosher salt
•  black pepper, freshly ground

Directions

1. Place eggplant on a wire rack and sprinkle with salt on both sides. Set aside until eggplant begins to "sweat", about 15 to 20 minutes. Blot eggplant with clean paper towels.
2. Preheat grill to medium-high. Arrange eggplant and bell pepper slices on a large baking sheet, and brush both sides of all pieces with olive oil. Season with kosher salt and black pepper.
3. Transfer eggplant and peppers to the grill or place in a grill basket. You may need to cook them in batches. Cook, turning occasionally to promote even browning, until softened and nicely marked, 15 to 20 minutes.
4. Transfer eggplant to a platter and top with the pepper strips. Garnish with feta and marjoram (or spice of your choice). Drizzle with extra virgin olive oil and lemon juice. Serve warm or at room temperature. You can use this as a side dish, or in a pita as a sandwich.