2 small eggplant, trimmed and sliced crosswise
2 red bell pepper
1 medium red onion, peeled and cut into wedges
2 zucchini, sliced lengthwise
4 tbsp extra virgin olive oil
1/4 cup fresh lemon juice
2 tbsp chopped fresh parsley
Salt and freshly ground black pepper
Preheat grill to medium-high
1. Brush eggplant, red pepper, red onion and zucchini with a little olive oil. Place skin-side down on grill. Cook vegetables for 6 to 15 minutes or until tender and lightly charred, turning and brushing with olive oil.
2. Using tongs, transfer eggplant, onion and zucchini to a serving platter. Transfer peppers to a cutting board; let cool. When ready to handle, halve and seed peppers. Cut into quarters; transfer to platter.
3. In a small bowl, whisk together olive oil, lemon juice, parsley, salt and pepper. Pour over grilled vegetables. Serve immediately.