Grilled Vegetable Dip with Pita Chips
Ingredients: 1 small eggplant (about 1 lb.) 1 large red onion 1 large red bell pepper, seeded 7 tablespoons olive oil 2 teaspoons red wine vinegar 1 small clove garlic, finely chopped 1/2 teaspoon fresh oregano or 1/4 tsp. dried Salt and pepper 2 teaspoons smoked paprika 1 teaspoon cumin 3 6-inch regular or whole-wheat pitas Fresh oregano for garnish, optional Directions : Preheat a grill or grill pan to medium-high. Cut eggplant lengthwise into 1/2-inch-thick slices, discarding end slices that are mostly peel. Slice onion into 1/2-inch-thick rounds. Cut bell pepper lengthwise into 2-inch-wide slices. Brush vegetables on both sides with 3 Tbsp. olive oil and grill, working in batches if necessary, until charred on both sides and cooked through, 3 to 5 minutes per side. When cool enough to handle, coarsely chop vegetables and transfer to a food processor along with 1 Tbsp. olive oil, vinegar, garlic, oregano, salt and pepper. Pulse until mixture is finely chopped...
