3 red sweet bell peppers
9 button mushrooms, washed
2 sprigs of fresh thyme, finely chopped
2 sprigs of fresh parsley, finely chopped
2/3 cup olive oil
1 tablespoon freshly squeezed lemon juice
1/4 cup chopped fresh basil
3 tablespoon balsamic vinegar
1. Cut the eggplant, zucchini, and carrots lengthwise into long slices, about 1/2 inch thick. Halve the peppers, remove the seeds and halve into quarters. Remove the mushroom stems.
2. Spread the vegetables on a tray, sprinkle with salt and pepper, the thyme and parsley. Reserve 2 tablespoons of the olive oil and combine the rest with the lemon juice. Pour over the vegetables and sprinkle with the basil. Marinate for 2 hours.
3. Heat a barbecue or broiler and brush the rack or broiler tray with the reserved oil. Slowly cook the vegetables on both sides until tender. (If you prefer less crunchy carrots, cook them for a few minutes before adding the other vegetables.)
4.Arrange the vegetables on a dish and drizzle with the balsamic vinegar.