2 red bell peppers

2 yellow bell peppers

2 onions, cut into 1/2-inch (1-cm) thick slices

2 zucchini, cut lengthwise into 1/2-inch (1-cm) thick slices

2 eggplants, cut into 1/2-inch (1-cm) thick slices

2 cloves garlic, finely chopped

1 cup (250 ml) olive oil

Salt and pepper

Preheat the grill, setting the burners to high.

Grill the bell peppers until the skin has slightly blackened. Place in a bowl, cover with plastic wrap and let rest for about 15 minutes. Peel, core and cut each pepper into three pieces. Set aside.

Slide a toothpick in each onion slice (this will allow them to keep their shape while cooking).

In a bowl, combine the onions, zucchini, eggplant, garlic and olive oil. Season with salt and pepper.

Grill the vegetables until tender. Cool on a plate.

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