Cut ends off eggplant, then cut eggplant in half. Take each half and cut into 1/2" slices. Place on tray, sprinkle with salt to draw out extra moisture. Let set for about 15 minutes, rinse and pat dry.

Prep remains vegetables.

Place all vegetables in bowl and marinate for 15-20 minutes while heating grill, grill pan or foreman grill.

Spray grill with coating spray. Place veggies on grill and grill turning once to get color on both side and veggies are done.

Remove and place on tray, sprinkle with salt and pepper, until until all are done.

Arrange veggies on platter insert rosemary and drizzle with balsamic vinegar.