8 slices eggplant, 1/2 inch thick
2 red bell peppers
3 tbsp of extra virgin olive oil
1 tbsp of red wine vinegar
1 tbsp fresh oregano, chopped
1/2 cup crumbled feta cheese
Celtic Sea Salt
Preheat grill. Coat peppers and eggplant slices with extra virgin olive oil.
Grill and arrange on a platter.
Top vegetables with 3 tablespoons extra virgin olive oil, an red wine vinegar.
Add oregano and feta, season to taste with Celtic Sea Salt.