1. Cut the eggplant, zucchini, and pepper into bite-sized chunks and set in a large bowl. Add the whole cherry tomatoes and toss together with the olive oil, salt, and pepper.
2. Set a grill to medium-high heat and place vegetables in a grill basket. Cook for 15–20 min. tossing every 3 min., until vegetables are tender and lightly charred. Meanwhile, coarsely chop the basil. Remove cooked vegetables from the grill and drizzle with balsamic glaze and sprinkle with fresh basil.
Per serving: 113 calories, 7g fat, 1g saturated fat, 0mg cholesterol, 398mg sodium, 8g carbohydrate, 4g fiber, 8g sugar, 2g protein