2 large eggplants, sliced into 1/4-inch thick slices
3 large zucchini, cut lengthwise into 1/4-inch thick slices
3 bell peppers, seeded and cut into 1-inch strips
1 teaspoon oregano
1 teaspoon sea salt
1 teaspoon pepper
1 tablespoon balsamic vinegar
3 tablespoons extra -virgin olive oil
Mix seasonings with olive oil and vinegar in a smallish bowl. Brush veggies with a light coating of oil mixture and grill over medium heat for approximately 2-3 minutes per side. Can be served hot or at room temperature.
3 large zucchini, cut lengthwise into 1/4-inch thick slices
Lamorinda Weekly, Moraga CA