Summer on a plate. Served as a main course on its own, or as a side dish with some grilled meats. This combo of vegetables gets me every time. Everything is going to be alright. 

Serves 4 

3 large beefsteak tomatoes

2 medium zucchini

2 Japanese eggplant

1 red pepper

1 yellow pepper

2 red onion

½ cup extra-virgin olive oil

8 tbsp balsamic vinegar 

¼ cup fresh basil leaves, roughly torn

¼ cup fresh flat-leaf parsley leaves, chopped

2 Tbsp fresh thyme leaves, finely chopped

1 clove garlic, finely chopped

1 tsp Dijon mustard

Kosher salt

Cracked pepper

3 oz goat cheese crumbled

Directions

Prepare a grill for medium heat.

Cut all vegetables in large 1/4 inch rings for grilling.

Put the tomatoes, zucchini, eggplant, peppers and onion on the grill and cover.

Grill all vegetables turning occasionally, until lightly charred, 5 to 6 minutes.

Meanwhile whisk remaining ingredients together in a bowl drizzling the olive oil in slowly at the last the emulsify the dressing.  

When vegetables are done arrange on a platter, spoon over the dressing, crumble goat cheese and tear some extra fresh basil leaves on top. Serve warm or at room temperature.