Grilled Red Snapper with Roasted Eggplant and Peppers
Ingredients
- 1 to 1 1/2 pounds tiny baby eggplant or purple Oriental eggplant, halved
- 2 to 3 fresh sweet red peppers, cored and quartered
- 1/3 cup pure olive oil, plus olive oil to brush on grill
- 2 (2 1/2 to 3 pound) whole red snappers*
- 8 sprigs fresh rosemary
- 3 cloves garlic, finely chopped
- Salt and freshly ground black pepper to taste
Instructions
Grilled Red Snapper with Roasted Eggplant and Peppers serves 4 original recipe by Food Network.
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