Serves 4 Ingredients 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…
source https://paleomagazine.com/grilled-vegetable-salad/
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