• Slice 2-4 eggplants and zucchini diagonally into 1/2 inch slices.
• Halve 4 Roma tomatoes, slice length-ways red, yellow and green bell peppers.
• Toss well in a bowl to coat with Italian Herb Olive Oil.
• Preheat a char grill pan or griddle, cook vegetables 2-4 minutes each side and remove. Transfer to shallow serving dish.

Dressing

• Mix Traditional Aged Balsamic and Extra Virgin Olive Oil (we used Lemon Olive Oil) chopped parsley, squeeze a teaspoon of honey, drizzle over veggies and enjoy!!