Grilled Vegetable Antipasti

• 1 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 4 Italian frying peppers, halved and seeded
• 2 white eggplants, sliced lengthwise into 1/2-inch slices
• 8 whole porcini mushrooms
• 1 fennel bulb, quartered
• 1 bunch asparagus, peeled and trimmed
• 1 head cauliflower, quartered
• 1 stalk broccoli, quartered

1. Mix olive oil, vinegar, garlic, sugar, salt and black pepper.
2. Place vegetables in a large non-reactive baking dish.
3. Cover with marinade and let sit for 1 hour, turning vegetables every 15 minutes.
4. Heat grill on high.
5. Grill vegetables until all are marked and cooked through.
6. Remove once browned; do not let vegetables burn.
7. Arrange the vegetables on a platter.

extravirgin olive oil, red wine vinegar, garlic, sugar, salt, black pepper, italian frying peppers, white eggplants, porcini mushrooms, fennel bulb, cauliflower, broccoli

Taken from www.foodnetwork.com/recipes/grilled-vegetable-antipasti-recipe.html (may not work)