Barbecued vegetable salad

1 medium eggplant, cut into 1cm thick slices
2 medium zucchinis, cut into 1cm thick slices
1 red capsicum cut into thick strips
1 green capsicum cut into thick strips
2 tbsp vegetable oil
salt and peper to season
1 bunch parsley, leaves picked
1/2 bunch dill
4 cloves garlic
1 tsp capers
juice of 1 lemon
1/4 cup extra virgin olive oil

1 Prehead BBQ grill to medium
2 Put eggplant, zucchini, capsicum and vegetable oil in a large bowl and toss to combine. Season with salt and pepper. Add mix to grill and cook, turning several times, for 8 mins or unitl lightly blackened. Set mixture aside and cool slightly.
3. Put parsley, dill, garlic, lemon juice and olive oil in a food processor and pulse until smooth. Season generously with sald and pepper.
4. Drizzle herb dressing over vegetables and toss well to combine.