Grilled Vegetable and Pine Nut Salad
Ingredients: 2 red bell peppers, 2 zucchinis, 2 eggplants, 1 red onion, 1/4 cup olive oil, 1/4 cup balsamic vinegar, 1/2 cup toasted pine nuts, salt and pepper to taste.
Process: Preheat the grill to medium-high heat. Slice the vegetables into even pieces and toss with olive oil, salt, and pepper. Grill the vegetables until tender and lightly charred. Let them cool, then chop into bite-sized pieces and place them in a salad bowl. Drizzle with balsamic vinegar, sprinkle with toasted pine nuts, and season with additional salt and pepper if needed.
