Cut peppers in quarters, remove stem and seeds. Cut zucchini into long strips, ¼ inch thick and slice eggplant ¼ inch thick.
Add marinade ingredients into a zip top bag and mix together. Add vegetables, close the bag, and toss to combine. Refrigerate for 2-24 hours, tossing the bag occasionally.
Preheat grill to medium-high heat (about 400˚F).
Grill vegetables for 10-15 minutes, turning and brushing with marinade every 5 minutes. Eggplant may be ready a minute or two before the other vegetables.
Serve immediately or at room temperature.
Notes
Try threading marinated vegetables onto skewers for kabobs, and cook directly on the grill. Be sure to soak wooden skewers in water for 30 minutes before using.
Keep grilled vegetables warm wrapped in foil on the grill or in the oven.
Refrigerate leftover grilled vegetables in a covered container for up to 5 days.
Freeze cooled portions in zippered bags for up to 6 weeks.
Grilled veggies can be reheated on the stove, oven or air fryer. Brush on a little balsamic vinegar to brighten up the flavors.