Grilled Peppers and Veggies

Ingredients

• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh basil
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 yellow bell pepper
• 1 red bell pepper
• 1 green bell pepper
• 3 zucchini
• 2 large onions
• 1 eggplant

Preparation

1. Combine first 8 ingredients in a large bowl.
2. Cut bell peppers into large pieces, discarding seeds and membranes. Cut zucchini in half crosswise; cut each piece in half lengthwise. Cut onions into large pieces. Slice eggplant into 1/2-inch slices. Add vegetables to marinade; toss to coat. Cover and chill 2 hours.
5. Remove vegetables from marinade, reserving marinade. Grill, without grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes or until just tender, basting occasionally with reserved marinade. Serve warm or at room temperature.