DIRECTIONS

1. HEAT grill to medium heat. Combine eggplant, zucchini, onion slices and tomato halves in extra large bowl. Drizzle with 2 Tbsp. oil and sprinkle with ¹/₂ tsp. salt and ¹/₄ tsp. pepper, tossing to coat.
2. GRILL eggplant, zucchini, red pepper and onion over direct heat 5 to 8 minutes, removing from grill when crisp-tender and lightly charred. Grill tomatoes over indirect heat about 5 minutes or until softened. Chop into ³/₄-inch pieces.
3. COMBINE vinegar, garlic, remaining 3 Tbsp. oil, ¹/₂ tsp. salt and ¹/₄ tsp. pepper in large bowl; mix well. Add grilled vegetables and basil; toss to coat. Serve at room temperature, sprinkled with Parmesan cheese. Sprinkle with cheese.