1 tablespoon finely chopped rosemary
2 teaspoons finely chopped fresh garlic
1/4 cup red wine or sherry vinegar
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground or coarse ground pepper
1/4 teaspoon salt
2 tablespoons finely chopped pitted kalamata olives
2 medium zucchini, halved lenghwise
1 large red bell pepper, quartered
1 large yellow bell pepper, quartered
1 large red onion, cut into 6 slices
1 small eggplant, cut into 6 (3/4-inch thick) slices
Combine butter with olive oil, rosemary and garlic in bowl; reserve 1/4 cup. Add vinegar, mustard, pepper, salt and olives to remaining butter mixture; mix well. Set aside.
Heat gas grill on medium or charcoal grill until coals are ash white.
Place vegetables onto grill, cut-side down.Grill, turning and brushing occasionally with reserved butter mixture, 13-15 minutes or until vegetables are tender and browned.
Arrange vegetables on serving platter; drizzle with vinaigrette.