Mediterranean Grilled Vegetables (version II)

1 small eggplant (or half of medium), cut in chunks
1 medium onion cut in wedges
5 ounces portobello mushroom, cut in 1-inch slices
2 small bell peppers (one red, one green), cut in chunks or slivers
2 cups cherry tomatoes
Marinade
6 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
2 garlic cloves, crushed
1/4 cup chopped fresh rosemary or basil

Prepare vegetables. Whisk together marinade ingredients. In a large bowl, toss vegetables and marinade. Marinate 1 hour. Put vegetables (except tomatoes) in grilling basket or on skewers. Grill, brushing with marinade and turning several times, 15 minutes. Add tomatoes and grill 5 minutes longer -- or until all vegetables are as tender as desired.

Serves 6.



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