Mixed Vegetable Grill with Balsamic-Honey Marinade

• 2 yellow summer squash
• 2 green Zucchini
• 1 eggplant
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 red onion
• 4 roma tomatoes
• 1 pound button mushrooms
• 3/4 cup balsamic vinegar
• 3/4 vegetable oil
• 3/4 cup honey
• 1 tablespoon salt
• 2 teaspoons black pepper
• 3 tablespoons chopped fresh flat-leaf parsley leaves

1. Quarter the squash, zucchini, and eggplant lengthwise and cut in half.
2. Quarter the peppers and discard the cores and seeds.
3. Cut the onion into thick slices.
4. Cut the tomatoes in half.
5. Place the vegetables in a large bowl along with the mushrooms.
6. In a small bowl, combine the marinade ingredients and mix well.
7. Pour the marinade over the vegetables, cover, and chill for 2 to 3 hours.
8. Build a charcoal and/or wood fire for direct grilling.
9. Remove the vegetables from the marinade and place in a grill basket directly over the coals (approximately 450F) for 3 to 5 minutes on each side.
10. Transfer the vegetables to a large serving bowl.
11. Add the parsley, mix well, and serve.
12. Direct heat

green zucchini, eggplant, red bell pepper, green bell pepper, yellow bell pepper, red onion, roma tomatoes, mushrooms, balsamic vinegar, vegetable oil, honey, salt, black pepper, parsley

Taken from www.epicurious.com/recipes/food/views/mixed-vegetable-grill-with-balsamic-honey-marinade-377333 (may not work)