Parboil Potatoes in salted water for about 10 to 15 minutes. Potatoes should still be quite firm.

grilled veggies all cut up

Cut zucchini, squash, onion and eggplant into large chunks approximately 1-2 inches in diameter.

At the bottom of a large bowl with a lid mix olive oil, minced garlic, basil and oregano. Put all veggies except tomatoes in the bowl, put the lid on, and shake to coat the veggies with the oil mixture. Let marinate for at least 15 minutes, shaking the bowl every once in a while, or a few hours in the refrigerator.

Preheat grill basket on BBQ over medium-high heat. Add marinated veggies. Season with salt and pepper.. Grill and stir occasionally for about 15-20 minutes or until veggies are tender. In the last 2-3 minutes of cooking add tomatoes.

Remove veggies from grill, place on a serving platter, and drizzle with a little balsamic vinegar.

Serve.

Variation – Grilled Potato, Veggie and Arugula Salad with Goat Cheese.

3-4 minutes before the veggies are finished, stir in a couple of handfuls of fresh Arugula. When the arugula starts to wilt add in tomatoes and cook for 2 more minutes. Transfer to platter, drizzle with balsamic vinegar, and top with crumbed goat cheese. Serve with grilled chicken or salmon for an easy and delicious complete meal.