6 slices eggplant, 1/2 inch thick
Salt
3 med. leeks, washed and trimmed with 1 inch of green top
12 lg. slices zucchini, cut 1/2 inch thick on the diagonal
3 med. sweet red peppers, seeded and quartered lengthwise
Olive oil, as needed
Fresh ground pepper, as desired
Balsamic vinegar

Sprinkle the eggplant with salt and drain in a colander for 30 minutes. Wash off the salt and pat the eggplant dry. Steam leeks for 5 minutes. Let cool, then cut in half lengthwise. Secure with toothpicks for grilling.

Brush vegetables with oil. Place zucchini and peppers on the grill. Sprinkle with salt and pepper. Grill 1 minute before adding the eggplant and leeks. Cook 4 minutes, turning and seasoning again.

As the vegetables become fork tender, remove them to a platter. Cut coarsely and toss with a sprinkling of balsamic vinegar. Great with grilled fish. Serves 6.