Yield: As much as you can handle!
2 large red peppers, quartered, cored and seeded
2 large yellow peppers quartered, cored and seeded
1 large eggplant, sliced lengthwise
2 large zucchini, sliced lengthwise
Oil for the grill
2/3 cup olive oil
1/3 cup balsamic vinegar
1/2 tsp salt, or more to taste
1/2 tsp pepper
1/4 cup mixed herbs
1. Place the red and yellow peppers skins side down on a hot grill and cook until the skins are blackened. Transfer the peppers to a bowl and cover with a lid or a plate.
2. As the peppers cool, place the eggplant and zucchini on the grill and cook until yellow and with grill marks. Be sure to flip the veggies to grill both sides. As the veggies cook, mix all of the marinade ingredients in a small bowl and whisk thoroughly.
3. Once the peppers cool, peel off the skin and place on your serving platter.
4. Arrange the peppers, eggplant and zucchini on a platter and smother with the marinade. Either serve immediately or put the veggies in the fridge for a few hours or overnight.
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