Grilling adds such wonderful depth of flavor to vegetables. Marinating vegetables is so easy and a flavorful marinade like this Asian inspired one really ramps up the taste.
Take the seeds out of the red peppers, then cut each pepper into quarters or large wedges. Slice the zucchini and eggplant crosswise into round slices.
Mix together the white wine vinegar, soy sauce, ginger, olive oil, sesame oil, garlic and hot sauce in a non metallic baking dish to create the marinade. Place the vegetable pieces into the mixture and stir to mix everything together well. Cover the bowl and place it into the refrigerator.
Refrigerate the vegetables and allow them to marinate for at least 2 hours before cooking them, turning them occasionally to make sure they are well coated by the marinade. You can refrigerate the vegetables for up to 24 hours before you grill them.
When you are ready to cook the vegetables, take them out of the marinade and place them on a grilling rack on your barbecue. Grill the vegetables for about 8 minutes, turning them once and brushing with the marinade occasionally.