Brass Tacks Wines | Grilled Vegetables paired with Chardonnay

Ingredients

• 4 small zucchini, sliced diagonally into 1/2" thick slices
• 5 slender eggplants, sliced diagonally across the width
• 3 red, green, orange or yellow bell peppers
• 2 small onions, halved
• 4 Tbsp extra virgin olive oil
• 2 cloves garlic, minced and salted
• 1/2 tsp paprika
• 1/4 cup chopped fresh parsley