Grilled Vegetable Medley

Yield:	6 Servings
Categories:

2	md	Eggplants; sliced into 1/2-inch-thick Pieces
2	lg	Tomatoes; sliced into 1/2-inch-thick Pieces
2	md	Onions; quartered with ends intact
1		Red Bell Pepper; rinsed, seeded, and cut into 2-inch-wide strips
1		Green Bell Pepper; rinsed, seeded, and cut into 2-inch-wide strips
1		Yellow Bell Pepper; rinsed, seeded and cut into 2-inch-wide strips
1/2	c	Olive Oil
		Salt and Freshly Ground Black Pepper
2	tb	Fresh Basil; chopped
2	tb	Fresh Parsley; chopped