Preparation

Preheat grill.  If using Japanese eggplant, cut in half lengthwise.  If using large eggplant, cut into 1/4-inch disks.  Cut red onion in 1/4-inch disks.  Slice zuchinni and yellow squash in half lengthwise.  For red bell pepper, cut in half and remove seeds and membrane. Cut each half into two pieces.  Coarsely chop herbs and add half herb mixture to the olive oil, and mix.  Brush all vegetables with herbed oil, season with salt and pepper, and place vegetables onto hot grill.  To create grill marks, place vegetable slices diagonally at 10 o'clock position on grill.  After 2 - 3 minutes, rotate vegetables to the 2 o'clock position and grill for another 2-3 minutes. Flip vegetables and repeat.  Remove vegetables from the grill, and sprinkle remaining herbs and olive oil onto vegetables and serve.