Sweet red and yellow peppers
Green and yellow zucchini
Small eggplants
Red onions
Olive oil
Salt and pepper
Balsamic or red wine vinegar
A little minced garlic
Chopped fresh herbs, such as oregano, rosemary and thyme

Preparation Instructions:

Cut vegetables into thick slices, brush lightly on all sides with olive oil and sprinkle lightly with salt and pepper. Grill, turning once, for 3 to 6 minutes or until lightly browned and tender crisp. Remove to large platter. Drizzle with a little olive oil and balsamic or red wine vinegar. Sprinkle lightly with salt, freshly ground pepper, a little minced garlic, if desired, and some chopped fresh herbs. (Can be prepared ahead and served at room temperature).