For each serving

·         2 1/4-inch slices unpeeled eggplant
·         4 1/4-inch slices zucchini
·         2 1/4-inch slice unpeeled tomato
·         1 thin sliced red bell pepper
·         1 thin sliced green bell pepper
·         2 1/4-inch slices onion
·         1 tablespoon extra-virgin olive oil
·         1/4 teaspoon minced garlic
·         1 tablespoon chopped flat-leaf parsley
·         Sea salt to taste
·         Hot pepper sauce to taste
·         1 large sprig fresh basil

Arrange the eggplant, zucchini, tomato, pepper and onion slices alternately on a large square of heavy duty aluminum foil.

Mix the garlic into the oil and sprinkle over the vegetables. Sprinkle with parsley and season with salt and a few drops of hot pepper sauce.

Place a sprig of basil on top. Seal the foil tightly, leaving some air space at the top.
Place in a hot covered grill. Cook for 20 minutes.

Serves 1.