Grilled Vegetables

• 1 crookneck yellow squash, cut into 1/2-inch thick slices
• 1 zucchini, cut in half lengthwise
• 1 yellow onion, cut into slices 1/2-inch thick
• 2 firm tomatoes, cut in half
• 8 whole fresh mushrooms, stemmed
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar (or red wine vinegar)
• 1 tablespoon chopped fresh rosemary (or oregano-1 tsp. if using dried herbs)
• 1 garlic clove, minced
• 14 teaspoon pepper
• salt

1. Prepare grill.
2. Lay all veggies in an oiled wire-hinged rack.
3. Brush with some of the sauce made by mixing olive oil, vinegar, garlic, crumbled herbs, salt and pepper together in a small bowl.
4. Place wire-hinged rack on grill rack over low fire.
5. Grill, turning and basting several times and brushing with additional sauce, until tender, 8-10 minutes; onion will still be somewhat firm.
6. Transfer to a serving dish, season with salt and pepper, and serve at once.

crookneck yellow squash, zucchini, yellow onion, tomatoes, fresh mushrooms, olive oil, balsamic vinegar, fresh rosemary, garlic, pepper, salt

Taken from www.food.com/recipe/grilled-vegetables-399330 (may not work)