2 portobello mushrooms

1 red or yellow bell pepper, seeded and cut into thirds

1 small eggplant, cut into ½-inch (1 cm) slices

¼ cup (60 ml) olive oil

Salt and pepper

Preheat the grill, setting the burners to medium. Oil the grate.

In a bowl, toss the vegetables with the oil. Season with salt and pepper. Place on the grill. Cook for about 10 minutes or until tender. Let cool. Remove the skin from the pepper. Cut the pepper and mushrooms into strips and set aside.

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