Preheat a barbecue or chargrill pan to medium-high. Cut the eggplant, fennel and zucchini lengthwise into 1 cm (1/2 inch) slices. Sprinkle with salt and spray with oil.
Cook the red pepper, skin side down, for 3-4 minutes, until the skin is blackened and blistered. Set aside to cool.
Cook the eggplant, fennel and zucchini on one side for 4 minutes, until dark brown grill marks appear but the vegetables are still very firm. Turn over and cook until the vegetables are browned and just tender, 3 minutes for zucchini and 5-6 minutes longer for the eggplant and fennel.
Spray the cut sides of the tomatoes with oil. Cook, cut side down, for 3 minutes, until light grill marks appear.
To make the dressing, heat the oil in a small frying pan over medium heat. Add the garlic, marjoram and salt, and sauté for one minute. Remove from the heat.
Peel the red pepper, cut into thin strips and transfer to a bowl. Cut the rest of the vegetables into chunks and add to the bowl along with the dressing and vinegar. Toss to coat, and serve at room temperature.
Variation: You can replace the fresh marjoram with dried marjoram and use half the amount.
Per serving: 94 calories, 2 g protein, 7 g fat (<1 g saturated fat), 6 g carbohydrate (5 g sugars), 4 g fibre, 221 mg sodium