Mixed Vegetable Saute

I love recipes like this, so simple and if there is something in it you don't like - just change it.  Try peppers, mushrooms, sweet potatoes or even pineapple.  From Food and Drink Summer 2011.

1/4 cup olive oil
1 tbsp balsamic vinegar
2 tbsp chopped fresh basil
1 tbsp chopped oregano
2 heads garlic, top quarter cut off
2 zucchini, cut in half lengthwise
2 Japanese eggplants, cut in half lengthwise
Salt and freshly ground pepper
375 g cherry tomatoes

GARNISH
Salt and freshly ground pepper
1 tbsp extra virgin olive oil
3 tbsp chopped herbs such as parsley, mint, basil or lemon balm

1. Combine olive oil, vinegar, basil and oregano.  Place garlic, zucchini and eggplant in a bowl and toss with 3 tbsp herb oil mixture.  Season with salt and pepper.
2. Remove garlic, brush with marinade and wrap each head in foil.
3. In a separate bowl, toss cherry tomatoes with remaining herb oil mixture.  Wrap cherry tomatoes in a foil package.  Season with salt and pepper.  
4. Place garlic on rack above grill and grill for 35 to 45 minutes or until garlic is very soft.
5. Add zucchini and eggplant and grill for 3 to 4 minutes a side or until tender but not mushy.  The eggplant may take longer depending on thickness.  Add the foil encased cherry tomatoes and grill about 6 to 7 minutes turning once or until bursting.
6. Slice zucchini and eggplant on the bias and place on a serving platter.  Add cherry tomatoes and juices.  Peel garlic and toss with vegetables.  Season well with salt and pepper and sprinkle with extra virgin olive oil and herbs.  Serve with any main course as a side dish.

Serves 6