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From the June/July 2015 issue
Serves 4


  • 1 medium eggplant, sliced 1/4 inch thick crosswise
  • 1 medium red or orange bell pepper, seeded and
  • sliced lengthwise into 1/2-inch strips
  • 1 medium red onion, sliced 1/2 inch thick crosswise
  • 2 TBSP extra virgin olive oil
  • 1 TBSP balsamic vinegar
  • 1 garlic clove, finely grated or minced
  • 1 tsp finely chopped fresh oregano
  • Sea salt and black pepper, to taste
  • 1/4 cup toasted pine nuts, for garnish (optional)


  1. Preheat a grill to medium.
  2. Place the sliced vegetables on the grill and cook until just tender and brown around the edges, about 4 minutes per side.
  3. Remove the vegetables from the grill and set aside to cool for 10 minutes.
  4. Chop into 1-inch pieces and place in a large bowl.
  5. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic and oregano.
  6. Pour the dressing over the vegetables and toss gently to coat.
  7. Season to taste with salt and pepper.
  8. Garnish with pine nuts (if using) before serving.