1.Quarter capsicums, remove and discard membranes and seeds. Cut into thick strips. Cut onion into eight wedges. Thinly slice zucchini and eggplants lengthways.
2.Cook vegetables, in batches, on heated oiled grill plate (or grill or barbecue) until browned all over and tender. Combine all vegetables in large bowl, drizzle with balsamic dressing, mix well.
Balsamic Dressing Combine ingredients in screw-top jar, shake well.Note