1 large Italian eggplant, trimmed, sliced ½” thick
2 large bell peppers (at least one red)
1 red onion, sliced ½” thick
⅓ cup extra virgin olive oil, plus additional for brushing eggplant
2 tablespoons fresh oregano
2 tablespoons fresh thyme
2 tablespoons balsamic vinegar
1 clove garlic, crushed
1 ½ cups halved super-sweet cherry tomatoes
¾ teaspoon salt
½ teaspoon freshly ground black pepper
Robin Kline, MS, RD, from “The Oldways Table.” Photo: fotolia