Ingredients

• Zucchini
• Eggplant
• Peppers
• Tomatoes
• Olive Oil
• Rosemary
• Thyme
• Basil
• Salt
• Pepper
• Garlic
• Balsamic Vinegar

Instructions

1. Prepare enough Marinade to Generously cover your veggies.
2. Put your EVOO in a sauce pan.
3. Add salt to taste.
4. Chop 4 cloves garlic in large chunks.
5. Mince Thyme and Rosemary very finely and add only a small amount of rosemary and a bit more thyme.
6. Simmer until the garlic gets a bit of color.
7. Remove from heat
8. You may strain out garlic and herbs or leave them.
9. Add chopped basil and wilt it.
10. Slice Zucchini, Eggplant, Peppers into large enough chunks that they don't fall into the grill (think lengthwise!)
11. Half the tomatoes and seed them.
12. Coat everything in the Marinade.
13. Reserve the rest of the marinade.
14. Grill until tender. Keep it flipping to avoid too much char.
15. Spoon all the "goodies" (garlic and herbs) out of the marinade onto the finished platter of veggies.
16. Drizzle a bit of balsamic over.
17. Grind some fresh pepper on top.
18. Serve over Pasta, or alongside meat. (The Marinade will do great on steaks but don't use it for anything after the meat so maybe just make a bit more! Soak it then rub a bit of ground thyme on the meat then grill!)