Recipe Instructions:
Ingredients
1 eggplant (about 1 lb.), cut lengthwise into 1/2-inch planks
1 yellow summer squash (about 1/2 lb.), cut lengthwise into 1/2-inch planks
1 zucchini (about 1/2 lb.), cut lengthwise into 1/2-inch planks
1 red bell pepper, quartered
1 red onion, cut into 1/2-inch-thick rings (see Tip)
6 tablespoons olive oil
6 tablespoons red-wine vinegar
6 cloves garlic, minced
1 tablespoon chopped fresh basil, divided
1 tablespoon chopped fresh oregano, divided
1 tablespoon chopped fresh thyme, divided
1 teaspoon ground pepper, divided
¾ teaspoon salt, divided
2 tomatoes (about 3/4 lb. total), coarsely chopped
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Directions
Combine eggplant, squash, zucchini, bell pepper, and onion in a 9x13-inch baking dish. Whisk oil, vinegar, garlic, 1 tsp. basil, 1 tsp. oregano, 1 tsp. thyme, 1/2 tsp. pepper, and 1/4 tsp. salt in a small bowl; pour the marinade over the vegetables. Toss the vegetables until well coated. Let stand at room temperature for 2 hours, tossing the vegetables in the marinade occasionally.
Preheat grill to medium-high.
Remove the vegetables from the marinade (reserve the marinade). Grill the vegetables until tender and grill marks appear, basting with the marinade and flipping halfway through; 6 to 10 minutes for eggplant, squash, and zucchini; 8 to 10 minutes for onion; and about 10 minutes for bell pepper.
Coarsely chop the grilled vegetables. Transfer to a large bowl and add tomatoes and the remaining 1/2 tsp. each pepper and salt, and 2 tsp. each basil, oregano, and thyme. Toss well to combine.
