Quarter squash, zucchini and eggplant
lengthwise and cut in half. Quarter
peppers and discard cores and seeds. Cut
onion into thick slices. Cut tomatoes in half. Place vegetables in a large bowl along
In a small bowl, combine marinade
ingredients and mix well. Pour over
vegetables, cover and chill for 2 to 3 hours.
Heat a charcoal or gas grill to high heat.
Remove vegetables from marinade and
place in a grill basket or on grate directly
over coals (approximately 450°) for 3 to 5
minutes on each side, turning once.
Transfer vegetables to a large serving
bowl. Add parsley, mix well and serve.