Grilled vegetables are easy to prepare, totally delicious and enjoyable all summer long.

Ingredients

2 eggplants, halved lengthwise and sliced into ½-inch semicircles
1 each small red, yellow, and green bell peppers; seeded and cut into eighths
1 each zucchini and yellow squash, sliced on the bias into ½-inch rounds
2 portabella mushrooms, cut in sixths
1 red onion, peeled and sliced into ½-inch rounds (do not separate into rings)
10 spears asparagus, wooded ends removed and cut in 2-inch pieces
¼ cup balsamic vinegar
Juice of 2 lemons
Salt and pepper
2 large cloves garlic, peeled and thinly sliced
1 cup olive oil
1 cup fresh basil, roughly chopped
½ cup flat Italian parsley, roughly chopped

Directions:

Toss vegetables together in large bowl, taking care to keep onion slices intact for easier grilling. In small bowl combine vinegar, oil, lemon juice, generous amounts of salt and pepper, and sliced garlic. Mix well and pour over vegetables; toss lightly until coated. Place vegetables on a gas or charcoal grill at medium heat. Turn gently every 5 minutes and cook until colored and tender, about 15 minutes. Remove from the grill and place vegetables on a sheet pan. Season with additional salt and pepper to taste. Return to large bowl and toss gently with basil and parsley.