1Put the cipollini onions to boiling water. Remove them after 30 sec. Place them in a plate. Once the onions are cool enough to handle easily remove outside peel
2Trim top of eggplant and cut lengthwise into 1/2” slices.
3Put all vegetables in a large plastic zip bag, add already mixed olive oil with salt and black paper and turn to coat well. Marinate for 15 min at room temperature.
4Heat the grill.
5Place the vegetables flat, leaving 1” distance between them and then grill them for 7-10 min each side.
6When done, transfer the peppers and tomatoes to a pot, leaving the lid on until they are cool enough to peel the skin off.
7Arrange the veggies on a platter and just before serving, pour some aged balsamic vinegar mixed with fresh basil & parsley.