Ingredients 1 red pepper /1 yellow pepper 1 medium egg plant 1 zucchini 3 cloves garlic fine chopped 2 tsp olive oil / lemon juice 1 tbsp chopped basil / parsley Salt / pepper to taste
Method Preheat oven at 350f. Slice the eggplant, and zucchini, cut the peppers into eight pieces. In a bowl, mix olive oil, salt/pepper, garlic, lemon juice, basil and parsley. Coat the vegetables with the dressing. Grill in a preheated oven for about 20 minutes. Serve hot garnish with fresh parsley.