To start: Cut 2 thick slices of zucchini using your chef knife and place them in a bowl. Cut the baby eggplant in half and add to the zucchini slices. Add balsamic vinegar, garlic, olive oil, salt and pepper. Toss them all around and let them marinate for 15 minutes. Warm up your grill on high heat

In the meantime: Cut the peeled beets in small cubes. Grease the grill with 1 tablespoon vegetable oil with a dry rag or absorbent paper. Using a fork, place the vegetables onto the grill. Let cook for 20 to 30 seconds. Using a brush, baste the top with the vegetable marinade

Move the vegetables to the right by 45 degrees. Cook for 20 to 30 seconds. Still using the fork, bring back the vegetables to their place. Grill the vegetables on the other side in the same way, remove from the grill and reserve.

In a bowl, place the diced beets and potatoes, chopped garlic, chopped shallots, thyme powder, sage powder, vinegar, orange juice, olive oil, salt and pepper. Mix well to combine all ingredients. Remove the core of a washed tomato. Cut in half lengthwise and slice one half.

Garnish: Prepare a plastic ring (cut a plastic container to 1½ inches high) Place the plastic ring in the center of the plate and arrange the tomato slices around. Stir and place the potato beet salad inside the ring. Drizzle a little dressing on top. Remove the ring, clean any dry with a rag. Cut the egg in quarters and add to the plate. Add on top the grilled zucchini and eggplant, seasoned around with a pepper mill. Add garnish with parsley, dill, chives or carrot. Spoon a little balsamic marinade around the beets.

Serve immediately.