Hickory-Grilled Vegetable Plate

• 1/2 cup hickory wood chips
• 1 cup balsamic vinegar
• 4 portobello mushroom caps
• 2 (8-ounce) yellow squash, halved lengthwise and cut into 2-inch pieces
• 2 (8-ounce) zucchini, halved lengthwise and cut into 2-inch pieces
• 1 (1-pound) eggplant, cut crosswise into 8 slices
• 4 plum tomatoes, halved lengthwise
• 1 Vidalia or other sweet onion, cut into 4 wedges
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 2 cups trimmed arugula (about 4 ounces)
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh oregano
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped fresh thyme

1. Soak wood chips in water 30 minutes. Drain well.
2. Bring the vinegar to a boil in a small saucepan; cook until reduced to 1/4 cup (about 8 minutes).
3. Combine mushrooms and next 5 ingredients (mushrooms through onion) in a large bowl. Add oil, salt, and pepper; toss well to coat.
4. Prepare grill. Place wood chips over hot coals. Place mushrooms, squash, zucchini, eggplant, and onion on grill rack coated with cooking spray; grill 5 minutes on each side. Turn vegetables; add tomatoes. Grill 5 minutes or until vegetables are tender.
5. Arrange 1/2 cup arugula, 3 yellow squash pieces, 3 zucchini pieces, 2 eggplant slices, 2 tomato halves, 1 mushroom cap, and 1 onion wedge on each of 4 plates. Combine the basil, oregano, cilantro, and thyme in a small bowl, and sprinkle evenly over vegetables. Drizzle 1 tablespoon vinegar over each serving.

hickory wood chips, balsamic vinegar, portobello mushroom caps, yellow squash, zucchini, eggplant, tomatoes, vidalia, olive oil, salt, black pepper, cooking spray, arugula, fresh basil, fresh oregano, fresh cilantro, thyme

Taken from www.myrecipes.com/recipe/hickory-grilled-vegetable-plate (may not work)