These grilled vegetables will provide you with a dish that is full of color, textures and flavor.
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Wash the potatoes and put into a saucepan. Put enough water just to cover. Bring to a boil and cook about 10 minutes or until par-boiled, which means you still want them to be firm.
Remove and drain the water, run under cold water to stop from cooking any further. Drain and set aside. Cut into quarters.
Rinse the zucchinis and eggplants. Cut off the tops/stems and slice into 1/4 inch thick slices.
Salt the eggplant slices then place them into a blow with enough water to just cover them and let them sit for 10 minutes.
Slice the bell peppers in halves, remove the seeds and ribs and slice in half again. Set aside.
Peel and finely chop the garlic and combine with the olive oil. Stir in the salt, pepper and chopped parsley.
Drain the water from the eggplant and pat dry with paper towels.
Place all the vegetables into a large shallow dish and brush them all with the garlic oil mix.
Heat a ridged skillet or griddle pan and cook the vegetables in batches, turning frequently and brushing occasionally with the oil. Cook until they are tender.
Arrange the vegetables onto a platter and garnish with parsley.