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

You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today is the premiere source for everything related to the Paleo lifestyle and ancestral health.

Digital Subscriptions Include:
  • Access to 850+ delicious, grain-free, gluten-free Paleo recipes.
  • Access to 650+ high-quality, carefully curated articles.
  • Regularly updated content from expert contributors.
  • Weekly specials via email notifications.

Select your subscription: