1 1/2 lb. zucchini, cut into 1/2 inch lengths
1/4 c. vegetable oil
3/4 c. egg plant, cut into 1/2 inch lengths
1 med. onion, thinly sliced
2/3 c. red bell pepper strips
1/4 c. oil (olive or vegetable)
1 tbsp. red wine vinegar
1 clove minced garlic
1/4 tsp. salt
1/8 tsp. oregano
Dash of crushed red chili pepper (optional)

Preheat: Lightly grease broiler pan. Brush zucchini slices with vegetable oil about 3 inches from heat source. Turn once in 15 minutes and brush with additional oil. Drain on paper towels. Repeat procedure with eggplant for 6 minutes, red bell pepper for 4 minutes, onion for 3 minutes. Cut zucchini and eggplant into 2 1/2 inch strips. Combine olive oil, vinegar, garlic salt, oregano and crushed chili peppers and pour over zucchini, eggplant, bell pepper and onion. Toss until coated. Cover and chill at least 2 hours. Serves 4.