Great Grilled Vegetables

• 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)

1. In a large bowl, combine onions, peppers, mushrooms, zucchini and asparagus.
2. 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).
3. 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.
4. Remove from grill and transfer vegetable mixture to a large bowl. Add reserved marinade, basil and oregano. Mix well.
5. 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.

red onion, colored bell peppers, mushrooms, eggplant, zucchini, garlic, olive oil, balsamic vinegar, salt, fresh basil, fresh oregano

Taken from www.epicurious.com/recipes/member/views/great-grilled-vegetables-50086036 (may not work)