Grilled Summer Vegetables

1/2 cup balsamic vinegar
1 1/2 cups olive oil
2 cloves fresh garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon sugar
salt and fresh ground black pepper to taste
1 large zucchini, sliced 3/4 inch thick
1 large yellow squash, sliced 3/4 inch thick
1 medium eggplant, sliced 3/4 inch thick
1 large red onion, sliced 3/4 inch thick
2 large tomatoes, sliced 1 inch thick

Combine all ingredients for marinade and pour over sliced vegetables, marinate for 30 minutes. Cook on a hot grill for 2-3 minutes on each side.

Yield: serves 4-6

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