The Vegetables:

• 2 red bell peppers cored, seeded & cut into quarters
• 2 medium zucchini cut into ¼-inch thick lengthwise slices
• 1 yellow squash cut into ¼-inch thick lengthwise slices
• 1 red onion peeled & cut into eighths through the core
• ½ large eggplant cut into six ¼-inch slices
• 3 tablespoons olive oil
• ¼ teaspoon kosher salt
• 4 basil leaves thinly sliced
• 4 mint leaves thinly sliced (optional)

The Dressing:

• 1 tablespoons balsamic vinegar
• 1 tablespoons extra virgin olive oil
• ½ teaspoon agave nectar
• 1 garlic clove grated on microplane
• ⅛ teaspoon salt
• ⅛ teaspoon ground pepper