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Properly wash all the vegetables
Trim the top of the bell pepper and slice it around the core
Trim the top of the eggplant and slice it into thick slices
Cut the top off the jalapeno and slice it in half lengthwise, keeping the seeds
Cut the zucchini into long strips
Cut the squash the same way as the zucchini
Toss the vegetables in oil and season with salt and pepper
Grill the vegetables, either in a grill basket or a perforated pan
Once grilled, chop the vegetables into cubes
Toss the chopped vegetables with balsamic vinegar, olive oil, and chopped cilantro
Taste and adjust seasoning as needed