Barbecued Marinated Vegetables

3 slender eggplant, cut into diagonal 2cm thick slices

3 medium zucchini, cut into diagonal 2cm thick slices

1 medium red capsicum, cut into 2cm wide strips

1 medium green capsicum, cut into 2cm wide strips

1 medium red onion

2 cloves garlic, crushed (optional)

2 tspns finely chopped fresh basil

2 tspns chopped fresh thyme leaves

1/4 cup oil

2 tblspns balsamic vinegar

Place all vegetables into a large mixing bowl. Add the garlic, herbs, oil and vinegar, toss lightly to combine. Cover with plastic wrap and let stand for 1 hour. Pre-heat barbecue. Drain vegetables from marinade. Place on lightly greased grill or flat plate. Cook over medium-high heat 8-10 minutes, or until tender and slightly charred. Serve immediately