Ingredients

• 2 purple bell peppers, seeded and cut into eighths
• 2 small zucchini, thinly sliced lengthwise
• 1 medium eggplant, thinly sliced
• 1 red onion, cut into wedges
• 1 orange bell pepper, seeded and cut into eighths
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• Kosher salt and freshly ground black pepper

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Instructions

1. Heat a grill to medium high.
2. Grill the bell peppers, zucchini, eggplant and onions until tender, about 5 minutes per side (the eggplant will need a minute more).
3. Transfer the grilled vegetables to a platter. Drizzle with the olive oil, sprinkle with the parsley and season with salt and pepper.