TOTAL TIME: 25 min.

Prep: 15 min.

Cook: 10 min.

YIELD: 6 servings.


  • 2 purple bell peppers, seeded and cut into eighths
  • 2 small zucchini, thinly sliced lengthwise
  • 1 medium eggplant, thinly sliced
  • 1 red onion, cut into wedges
  • 1 orange bell pepper, seeded and cut into eighths
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • Kosher salt and freshly ground black pepper


  1. Heat a grill to medium high.
  2. Grill the bell peppers, zucchini, eggplant and onions until tender, about 5 minutes per side (the eggplant will need a minute more).
  3. Transfer the grilled vegetables to a platter. Drizzle with the olive oil, sprinkle with the parsley and season with salt and pepper.