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

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.

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