Slice all vegetables into 1cm thick pieces.
Place all sliced vegetables onto a tray, brush with olive oil and season with salt and pepper.
Grill vegetables on the BBQ over medium heat until desired tenderness is achieved.
Finish by drizzling balsamic vinegar over vegetables and/or season with a little more salt and pepper to taste.
TIP: Use the char marks as a cooking guide. Once black enough vegetables are ready.
Individual vegetable cooking times: 8 – 10 mins for the jalapenos, capsicum, carrots and sweet potatoes. 7 mins for the eggplant. 4 mins for mushrooms and tomatoes.