Grilled Vegetables

Ingredients
Marinade:
Olive oil
Balsamic vinegar
Salt and pepper

1 large eggplant
2 zucchini
2 yellow squash
3 large portabella mushrooms
½ lb baby carrots
1 lb asparagus
2 bunches of green onions
2 red peppers

Method

Slice each vegetable (except carrots, asparagus, red peppers and green onions) into ¼ inch slices.  In a large bowl, combine 1 cup olive oil, ½ cup of balsamic vinegar and salt and pepper to taste.    Add first vegetable and toss so all are covered with the marinade.  Remove that vegetable and grill on each side for about 2 minutes (carrots will take a bit longer).  Add the next vegetable and repeat for all but the red peppers.

For the red peppers, place the whole pepper directly on the grill and turn as each side becomes charred.  Once the entire pepper is blackened, remove from the grill.  Allow to cool and then take a piece of paper towel and remove the skin.  Remove the core of the pepper and slice into ½ inch pieces.

Arrange all vegetables on a platter and enjoy!