Ingredients

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

Directions

1. Combine first 9 ingredients in a large bowl.
2. Cut bell peppers into large pieces, discarding seeds and membranes.
3. Cut zucchini and onions into large pieces.
4. Slice eggplant into 1/2-inch slices.
5. Add vegetables to marinade; toss to coat.
6. Cover and chill for 2 hours.
7. Remove vegetables from marinade, reserving marinade.
8. Grill, uncovered, over medium-high heat (350º to 400º) 10 to 12 minutes or until just tender, basting occasionally with reserved marinade.
9. Serve warm or at room temperature.