2 medium zucchini, halved lengthwise, and then halved lengthwise again so you have spears
2 small Japanese eggplant, halved lengthwise
1 red bell pepper, cut into 1/2-inch-wide strips
1 yellow onion, peeled, cut into 6-8 wedges (leaving root end intact)
1 pint cherry tomatoes, halved
2 tbsp evoo
1/3 cup basil, julienned
2 1/2 tsp red wine vinegar
Preheat grillpan over medium-high heat (or if you are lucky enough to have a grill, heat that up to medium-high). Combine zucchini, eggplant, pepper, onion and cherry tomatoes in a large mixing bowl. Drizzle evoo over the vegetables and season generously with s&p. Toss to coat. Grill vegetables until tender and slightly charred on all sides, about 4 minutes for peppers and 5-6 minutes for remaining vegetables. Don't crowd the grillpan - if you are like us you will have to do this in batches. Transfer to cutting board and set aside to cool.
After vegetables are cool enough to handle, coarsely chop and return to mixing bowl. Add basil and vinegar and toss to coat. Season with s&p and more vinegar (if necessary).
Serve warm with roast chicken.