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

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