Grilled Mixed Vegetables

3 medium zucchini
5 ripe, Roma tomatoes, cut into coins
1 medium eggplant
2 large, ripe tomatoes
1 large red onion
olive oil
2 teaspoons balsamic vinegar
salt & pepper
10 fresh basil leaves

Prepare the grill, and while you are waiting for it to heat up, prepare the vegetables. Trim the ends off the zucchini, and cut them lengthwise into 1/2 inch slices. Trim the eggplant, and cut it into 1/2 inch rounds. Slice the tomatoes in half, removing most of the core. Cut the onion into 1 inch slices leaving the skin on, and secure the slices by running through bamboo skewers from one side to the other.

Lightly brush the vegetables with olive oil before you place them on the grill, and cook them until they are tender and browned. Place the tomatoes cut side down on the grill and cook until this side is slightly blackened. Once the vegetables have all been cooked, remove them and allow them to cool to room temperature.

Cut the zucchini and eggplant slices into 2 inch pieces. Place these in a large serving bowl, and remove the skewers from the onion. Take off the skin, and cut the onion into 1 inch pieces. Coarsely chop the tomatoes, and add both of these vegetables to the eggplant and zucchini.

Sprinkle with balsamic vinegar, and season with salt and pepper. Roughly tear the basil leaves and add them to the bowl. Carefully toss the ingredients together, and then let sit 1 hour for the flavors to meld. Serve.