Ingredients

• 1 medium yellow squash, sliced lengthwise
• 1 medium zucchini, sliced lengthwise
• 1 medium eggplant, sliced into 1/2-inch thick rounds
• 1 red onion, sliced in 1/2-inch thick rounds
• 2 Roma tomatoes, sliced in 1/2 lengthwise
• 1 red bell pepper, stemmed, seeded, and quartered
• 1 yellow bell pepper, stemmed, seeded, and quartered
• 2 portabello mushroom caps
• 3 green onions
• Kosher salt
• Freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/2 cup balsamic vinegar

Preheat grill to high.

Prepare all vegetables. Place vegetables in a roasting pan with green onions. Season vegetables generously with salt and pepper, and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.

Remove from grill and toss with an additional 1/4 cup balsamic vinegar. Season with salt and pepper, to taste.