Instructions: Cut tomatoes in half; peel eggplant, and cut into cubes. Cut bell peppers into 2-inch pieces.

Combine vegetables, oil, and remaining ingredients in a large heavy-duty zip-top plastic bag; seal and chill 2 to 4 hours. Remove vegetables, reserving marinade.

Grill eggplant and bell pepper, in batches, in a grill wok, covered with grill lid, over high heat (400 to 500 degrees), stirring occasionally, 10 minutes or until tender. Place bell pepper and eggplant in a large bowl.

Grill tomato, cut-sides up, covered with grill lid, over high heat 4 to 5 minutes. Coarsely chop tomato, and toss with bell pepper mixture.

Drizzle with reserved marinade, tossing to coat.

This recipe yields 6 servings.

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