1 large red onion, sliced in rings (e.g., Vidalia)
3 colored bell peppers (red, orange or yellow), cut in chunks
2 cups mushrooms, halved (or 8 portabella mushrooms)
1 small eggplant, ends trimmed, sliced into 1/2-inch thick rounds
2 zucchini and/or yellow squash, trimmed, sliced diagonally 1/2-inch thick
1 bunch asparagus spears, ends trimmed
4 cloves garlic, crushed (about 4 teaspoons minced)
1/4 cup olive oil (preferably extra-virgin)
1/4 cup balsamic vinegar
Salt and freshly ground pepper, to taste
1/4 cup lightly packed chopped fresh basil (see Note)
1 tablespoon fresh oregano (see Note)
- In a large bowl, combine onions, peppers, mushrooms, zucchini and asparagus.
Add garlic, olive oil and vinegar or lemon juice. Season with salt and pepper; mix well. Marinate at least 30 minutes (or cover and refrigerate overnight).
- Transfer vegetables to a perforated grill basket, reserving any leftover marinade. (If you don’t have a grilling basket, use heavy-duty foil that has been slashed in several places.) Grill over medium-high heat for 15 minutes, or until nicely browned, stirring two or three times.
- Remove from grill and transfer vegetable mixture to a large bowl. Add reserved marinade, basil and oregano. Mix well.
Note: If using dried basil and oregano instead of fresh, add them to the vegetable mixture before marinating, along with the salt and pepper. Thyme and rosemary also make flavorful seasonings.