Peel and cut the onion into wedges or rings. Sprinkle generously with lemon juice and add some sugar if you prefer sweeter. Let them marinate for 15 minutes. Halve the artichoke hearts. Cut the zucchini and eggplant into slices and the bell pepper into strips.
Drizzle with olive oil, grill in the grill pan and sprinkle with salt, pepper and oregano. Roast the pine nuts in a dry frying pan until light brown.
Bake the marinated pieces according to the instructions on the packaging. Divide the arugula into bowls and divide the grilled vegetables with the pickled onions, artichoke hearts and marinated pieces.