Ingredients

1 large red onion
2 zucchini
2 small eggplants
1 red pepper
1 yellow pepper
13 portobello mushrooms
12 button mushrooms
1 tsp fresh thyme (or ½ tsp dried )
1 tsp fresh basil (or ½ tsp dried)
1 tsp fresh oregano (or ½ tsp dried) 
3/4 cup olive oil 
1/4 cup balsamic vinegar
3 garlic cloves, minced 
1/2 tsp salt 
1/2 tsp pepper

Directions

1. Cut all vegetables except mushrooms into ½” thick slices. Leave mushrooms whole.
2. To make marinade, whisk together herbs, oil, vinegar, garlic, salt and pepper. Arrange vegetables in a shallow dish, pour marinade over them, cover and refrigerate for 2 hours.
3. Prepare the barbeque. Grill the vegetables until they are tender, turning occasionally and brushing them with the marinade as they cook. Mushrooms and onions should take about 10 minutes, zucchini and eggplant about 15 minutes and peppers about 20 minutes.

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