2 baby eggplants
2 med. zucchini
2 med. yellow onions
2 red bell peppers
Olive oil
Salt and pepper
Balsamic vinegar (optional)

Heat broiler. Wash vegetables. Slice eggplants and zucchini into 1/3 inch thick rounds or lengthwise slices. Peel onions and cut into wedges 1/2 inch thick at the outer edge. Core and seed peppers. Slice into 1 inch wide strips. Brush vegetables on both sides with olive oil. Place them on a baking sheet and broil them about four inches from heating element for 5 minutes or until they're nicely browned.

Turn, cook 5 minutes longer. Distribute vegetables among four salad plates. Sprinkle with salt and freshly ground black pepper. If desired, add a few drops of balsamic vinegar. Vegetables can be served warm or at room temperature. Makes 4 servings.