I adapted a recipe from my mom. She makes a tomato marinade and bakes it with halibut, which is incredible, and here is my veggie version using peppers, zucchini, and eggplant.
I first peel and salt my eggplant as I like it to sweat for an hour.
Next I make the tomato mixture so it can marinade. Chop and drain the tomatoes, I used heirlooms and wanted the seeds otherwise you can discard the seeds. To the tomatoes add minced garlic and onion, kalamata olives chopped, capers, olive oil, dry white wine, S&P, feta cheese, and greens; I used an arugula-spinach blend. I just kept adding more of the ingredients until I found the perfect balance of the wine and lemon juice; I did only use about 3 tbsp of olive oil.
Meanwhile the grill was heating up and here are the veggies we grilled… a long green pepper, a purple bell pepper, green and yellow zucchini, and a white eggplant.
In the foil are some green beans tossed with a little olive oil and salt seasoning.
While the veggies were grilling we made some quinoa. We always toast the seeds in the pot before adding water and for us small grains cook better in larger batches so we made two cups. Also adding a small amount of bouillon enhances the flavor.
Once the veggies were done (the peppers take the longest so we put them on the grill first) I assembled our meal. We did put the peppers in a wax bag sealed to cool and then removed the skin.
I started eating before I took the following picture but you can still see all the ingredients.