Serves 6-8

Ingredients:

• 2 zucchini
• 2 eggplant
• 1 each red, yellow and orange pepper
• 1 bunch carrots
• 4 Portobello mushrooms
• 2 bunches green onions
• 2 Tbsp. rosemary
• 2 Tbsp. thyme
• 4 cloves garlic, minced
• 1 ⁄4 cup balsamic vinegar
• 1 ⁄2 cup olive oil
• 1 tsp. salt
• 1 tsp. pepper

Directions:

1. Slice zucchini and eggplant on the bias in thick slices.
2. Seed and quarter peppers. Halve carrots lengthwise.
3. Trim green onions and Portobello mushrooms.
4. In a large bowl combine all remaining ingredients and toss over vegetables.
5. Grill vegetables 2-4 minutes on each side; halve mushroom.
6. Arrange on a platter and serve.