INGREDIENTS:
1 medium eggplant (about 1 1/2 LB) 
2 zucchini (1/2 LB) 
1 cup bell pepper, finely chopped 
1 onion, finely chopped (about 1/2 cup)
4 tomatoes, peeled & quartered                                                                                                                          1/4 cup salad oil                                                                                                                                                     1 clove garlic, crushed 
2 tsp salt 1/4 tsp pepper 
DIRECTIONS: Clean & cut eggplant into 1/2 inch cubes. Cut zucchini into 1/2 inch slices. Combine all ingredients and toss on the grill & cook over medium heat,  flipping occasionally, for about 10 minutes or until vegetables are tender. Serve warm.

SERVINGS: 6 TIME: 25 minutes