1 eggplant, sliced into 1/2-inch rounds

1 large zucchini, sliced into 1/2-inch rounds

salt, for sprinkling

2 red bell peppers, seeds removed and cut into quarters

2 large red onions, cut into 1/2-inch rounds

2 tablespoons Tuscanini Olive Oil

1 teaspoon salt

1 teaspoon black pepper

2 cloves crushed garlic or 2 cubes Gefen Frozen Garlic

1 cube Gefen Frozen Parsley

2 tablespoons Tuscanini Olive Oil

1 tablespoon Tuscanini Balsamic Vinegar