1 small eggplant, cut into 1/4 inch slices
1 red, green and yellow bell pepper, cut into 1/4 inch slices
2 Italian squash (zucchini or crock-neck), cut lengthwise and into 1/4 inch pieces
2 tablespoons olive oil
1/4 cup fresh herbs minced (basil, oregano, rosemary, etc)
Place vegetables in a large container. Drizzle with oil and toss vegetables to coat. Sprinkle with fresh herbs and salt and pepper to taste. Spray grill with nonstick cooking spray and heat over medium-low heat. Place vegetables on grill and cook 8-10 minutes or until crisp-tender and lightly browned on both sides.
Makes 8 servings