Grilled Peppers and Veggies

Ingredients

• 1  eggplant 
• 1 tablespoon basil fresh chopped
• 1 teaspoon thyme leaves fresh
• 1 tablespoon garlic minced
• 1  bell pepper green
• 0.8 cup olive oil 
• 2 large onions 
• 0.5 teaspoon pepper freshly ground
• 1  bell pepper red
• 0.3 cup red wine vinegar 
• 1 teaspoon salt 
• 1  bell pepper yellow
• 3  zucchini 

Equipment

• bowl
• grill

Directions

1. Combine first 8 ingredients in a large bowl.
2. Cut bell peppers into large pieces, discarding seeds and membranes.
3. Cut zucchini in half crosswise; cut each piece in half lengthwise.
4. Cut onions into large pieces. Slice eggplant into 1/2-inch slices.
5. Add vegetables to marinade; toss to coat. Cover and chill 2 hours.
6. Remove vegetables from marinade, reserving marinade. Grill, without grill lid, over medium-high heat (350 to 40
7. to 12 minutes or until just tender, basting occasionally with reserved marinade.
8. Serve warm or at room temperature.