Heat a grill to medium high.
Grill the bell peppers, zucchini, eggplant and onions until tender, about 5 minutes per side (the eggplant will need a minute more).
Transfer the grilled vegetables to a platter. Drizzle with the olive oil, sprinkle with the parsley and season with salt and pepper.
Recipe courtesy of Gabriele Corcos and Debi Mazar, Extra Virgin, 2011