Grilled Antipasto

 Takes 30 minutes
 Makes 4 to 5 serving

Ingredients
 1 large red bell pepper
 1 large yellow bell pepper
 3 large eggplants, sliced lengthwise,
 1/2-inch thick
 1 large zucchini, sliced lengthwise,
 ½ -inch thick
 2 onions, peeled and cut in half
 10 pieces fresh button
 Mushrooms, stems removed
 Crusty bread, cut in 1/3-inch thick  slices

Procedure:
 1. Lay all vegetables on a tray. Season generously with freshly cracked pepper. Sprinkle with rock salt.
 2. Preheat grill. Wipe rack salt.
 3. Char the peppers over red-hot coals until blackened all over. Set aside for 5 minutes then remove and scrape off all blackened skin.
 4. Brush the eggplant and zucchini slices lightly with some olive oil. Grill until brown and tender when pierced with a skewer, about 4 minutes per side. Grill onions until caramelized, about 10 minutes. Grill mushrooms for about 5 minutes. Grill the bread on both sides until brown.
 5. Place grilled vegetables on a serving platter with the bread. Serve with olive oil and balsamic vinegar seasoned with salt and freshly cracked pepper.