Recipe courtesy of Debi Mazar and Gabriele Corcos
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25 min
15 min
10 min
6 servings



Heat a grill to medium high.

Grill the bell peppers, zucchini, eggplant and onions until tender, about 5 minutes per side (the eggplant will need a minute more). 

Transfer the grilled vegetables to a platter. Drizzle with the olive oil, sprinkle with the parsley and season with salt and pepper.

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