Marinated Antipasto

Instructions

1. 1

   Preheat the grill, setting the burners to high.

2. 2

   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.

3. 3

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

4. 4

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

5. 5

   Grill the vegetables until tender. Cool on a plate.