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Ingredients

salt ; to taste
1 pound squash ; yellow
2 large red bell pepper
2 large yellow bell pepper
1 pound zucchini
1/2 cup olive oil ; reserve 2 tbsp
black pepper ; to taste
2 onions
basil ; julienned, fresh, for garnish
1 1/4 pounds eggplant

Preparation:

Grill peppers skin side down for 12 to 15 minutes. Turn and grill until the skins are charred black. Enclose poppers in foil. Let the peppers steam for about 15 minutes and peel off the charred skins. Trim the top and bottom of the eggplants. Slice them lengthwise, 1/4 inch thick. Briss the eggplant slices on both sides with some of the olive oil. Grill over hot coals, 3 to 4 inces from the heat for 4 to 5 minutes per side or until browned and tender. Sprinkle with salt and pepper. Set aside. Trime the top and bottom off the yellow squash and zucchini. Slice lengthwise, about 1/4 inch thick. Brush the squash slices with oil on both sides and grill for 3 minutes per side, until browned and tender. Season with salt and pepper. Set aside. Peel the onion and cut into wedges. Brush with oil and grill for 6 to 7 minutes per side until browned and tender. Set aside. Arrange vegetables on a serving platter. Drizzle with reserved 2 tbsp of of oil and some pepper. Sprinkle with basil. Serve at room temperature.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 201.7
Total Sugars: 5.8g
Carb.: 18.7g
Fiber: 5.6g
Total Fats: 14.2g
Cholesterol: 0mg
Protein: 4g
Sodium: 9.3mg

Detailed Nutrition...

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^*Data provided by USDA