Fresh herbs take these marinated veggies from side dish to center stage. Grilling the vegetables brings out another dimension of flavor and texture.
Coastal Living MAY 2003
Combine first 9 ingredients in a large bowl.
Cut bell peppers into large pieces, discarding seeds and membranes. Cut zucchini and onions into large pieces. Slice eggplant into 1/2-inch slices. Add vegetables to marinade; toss to coat. Cover and chill for 2 hours.
Remove vegetables from marinade, reserving marinade. Grill, uncovered, over medium-high heat (350º to 400º) 10 to 12 minutes or until just tender, basting occasionally with reserved marinade. Serve warm or at room temperature.
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