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Published April 29th, 2009
Grilled eggplant, zucchini and red bell peppers
By Susie Iventosch

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.

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