Grilled Eggplant, Red Bell Pepper and Arugula Rolls

1. 1

   Prepare barbecue (medium heat).

2. 2

   Whisk together vinegar and oil.

3. 3

   Season with salt and pepper.

4. 4

   Brush both sides of eggplant slices with 1/4 cup vinaigrette.

5. 5

   Grill until cooked through, turning occasionally, about 4 minutes per side.

6. 6

   Remove from grill; brush with 1/4 cup vinaigrette.

7. 7

   Cool.

8. 8

   Grill bell peppers until blackened on all sides.

9. 9

   Wrap in paper bad and let stand 10 minutes.

10. 10

    Peel and seed peppers.

11. 11

    Cut into 1/4-inch strips.

12. 12

    Season with salt and pepper.

13. 13

    (Can be made 1 day ahead.

14. 14

    cover; chill eggplant and bell peppers separately.)

15. 15

    Place eggplant slices on work surface.

16. 16

    Place 4 bell pepper strips on 1 end of each eggplant slice; top with 2 to 4 arugula sprigs, allowing peppers and arugula to extend beyond both sides of eggplant.

17. 17

    Sprinkle pine nuts atop arugula.

18. 18

    Roll eggplant up.

19. 19

    Place seam side down on platter.

20. 20

    (Can be prepared 4 hours ahead.

21. 21

    Cover.)

* Per serving · 4 servings · Values may vary.

No additional tips available.