Instructions: Seed red peppers; cut each pepper into quarters. Cut each zucchini lengthwise into 1/4-inch thick strips. Slice eggplant into 1/4-inch thick rounds.

In 13- by 9-inch baking dish, combine Spicy Marinade ingredients. Place vegetable pieces in mixture; toss to mix well. Cover and refrigerate vegetables at least 2 hours and up to 24 hours, turning occasionally.

About 30 minutes before serving, preheat grill to medium heat, placing rack 5 to 6 inches above coals. Place red peppers, zucchini and eggplant slices on grill rack. Grill vegetables 4 minutes, turning once and brushing with marinade occasionally.

Or: Preheat oven broiler and broil vegetables 5 to 6 inches below broiler flame 4 minutes on each side.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.