Grilled Vegetable Antipasto

INGREDIENTS

• 2 garlic cloves
• 1/2 cup fresh flat-leaf parsley leaves
• 1/2 cup extra-virgin olive oil, plus 2 Tbs. for brushing
• 2 tsp. red wine vinegar
• 1 eggplant, 1 to 1 1/4 lb., trimmed and cut crosswise into slices 1/2 inch thick
• 2 zucchini, trimmed and thickly sliced lengthwise
• 2 red or yellow bell peppers
• 6 green onions, white and light green portions, trimmed
• Sea salt, to taste
• 1/2 tsp. red pepper flakes (optional)