Grilled vegetable and potato salad

3 medium par-boiled potatoes, cut into slices
1 small red onion, sliced
3 small eggplant, cut into slices
1 red capsicum, seeded and cut into squares
3 small zucchini, cut into slices
Juice and grated rind of 1 lemon
Marinade:
3 tablespoons olive oil
2 tablespoons fresh herbs (basil, parsley, rosemary)
Freshly ground black pepper
Time: 35 min

1. Place all the vegetables into a large bowl. Combine all the marinade ingredients and toss through vegetables to coat evenly.
2. Preheat a grill or barbecue plate and spray with a little oil to prevent sticking.
3. Drain the vegetables, retaining any extra marinade.
4. Grill until cooked and slightly charred.
5. Pile onto a salad plate and drizzle with marinade mixed with lemon juice.
6 Sprinkle with lemon rind and serve warm.