1. Quarter capsicums, remove and discard seeds and membranes. Cut into strips. Cut onion into 8 wedges.

2. Slice zucchini and eggplants lengthways into slices.
3. Cook vegetables, in batches in heated oiled grill pan or barbeque until browned all over and tender. Combine all vegetables in large bowls, drizzle with balsamic dressing, mix well.

For dressing: Combine all ingredients in screw-top jar, shake well.