2 Red Bell Peppers
2 Zucchini, cut in half lengthwise
2 Japanese Eggplant, cut in half lengthwise
1/4 C. chopped Fresh Parsley
1/4 C. Balsamic Vinegar
1 T. Olive Oil
6 cloves Garlic, peeled and crushed

Prepare grill. Place peppers on grill rack and grill 15 minutes or until charred, turning occasionally. Place pepper in a zip top baf and let stand 15 minutes. Peel peppers, discard seeds and membranes. Coarsely chop peppers and return to a large yip top bag. While peppers are waiting to be peeled, place zucchini and eggplant on the grill; grill 10 minutes, turning occasionally. Remove zucchini and eggplant from grill. let stand 10 minutes. Coarsely chop zucchini and eggplant and edd to peppers in bag. Combine parsely, oil, balsamic and garlic (and 1/2 tsp of salt, if desired), stirring with a whisk. Pour the parsley vinaegrette over the vegetables. Seal bag and toss genty to coat. Refrigerate at least 2 hours, to overnight.

Yield: 6 servings
Serving Size: 1 C.

Calories: 122
Fat: 4g
Fiber: 6.7g