Combine the Balsamic Vinaigrette ingredients in bowl and whisk well
Slice vegetables according to ingredient list
Place vegetables in large bowl and pour in 1/2 - 3/4 of dressing. Stir well and let sit for half an hour at room temperature
Preheat barbecue to medium high, keeping one burner at lower temperature. Place peppers and onions on grill and turn until lightly charred, push to cooler side. Add eggplant and zucchini to hotter area and turn until charred, move to cooler side. Add tomato halves and cook for couple minutes each side
Place grilled vegetables in a nice pattern on serving platter. Garnish with fresh herbs. Serve at room temperature with vinaigrette
These vegetables work well with barbecued meats, fish or a salad. Other grilled vegetables or cheeses can be added such as: Portobello mushrooms, fennel, Haloumi cheese, tofu, etc.