Grilled Eggplant and Pepper Appetizer Dip

Ingredients

• 2 eggplants, sliced lengthwise
• 2 red bell peppers, seeded and sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Directions

1. Preheat the grill to medium-high heat.
2. Place the eggplant and peppers on a large baking sheet. Drizzle with olive oil and season with garlic, oregano, salt and pepper.
3. Grill the vegetables in batches, turning once, until they are lightly charred and softened, about 4-6 minutes.
4. Transfer the grilled vegetables to a serving bowl and let cool to room temperature.
5. Add the parsley and toss to combine.
6. Serve with pita chips or cut vegetables.

Interesting Facts

• Eggplants are low in calories and are an excellent source of fiber and vitamins.
• Bell peppers are an excellent source of vitamin C and can help boost your immune system.
• Grilling vegetables enhances their flavor and texture.