2 eggplants
2 red bell peppers
2 yellow bell peppers
3 long slender zucchini
Oilerie extra virgin olive oil, for brushing

Marinade:
1/4 cup Oilerie extra virgin olive oil
1/4 cup Oilerie Balsamic vinegar
2 garlic cloves, chopped
1 tablespoon mint or 1 tablespoon thyme or 1 tablespoon oregano

Cut eggplant into lengthwise slices about 1/2 inch, place in a bowl and cover with water. Add 1/4 cup of salt for every 2 quarts. Set something heavy (plate) in the bowl with a can on top to hold the slices under water and leave them to soak 1 to 2 hours. Meanwhile, rinse the peppers and cut them in half lengthwise, rinse seeds and white membrane. Cut zucchini into ½ inch thick diagonal slices and prepare the grill. Remove eggplant slices from brine and pat dry. Brush all veggies with olive oil and grill them on each side for 10 to 18 minutes. Place pepper halves skin side down on grill, cook until the peppers are slightly blackened and the skin is starting to lift off and blister, about 5 to 8 minutes. Don’t cook on both sides. Mix marinade together and pour the marinade over the vegetables. Cover with aluminum foil and set aside at room temp to marinade for several hours or overnight.

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