TANGY GRILLED VEGETABLES

1 small eggplant, cut in chunks

1 medium onion, cut in wedges

5 oz. 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 Tbs. Extra-virgin olive oil

2 Tbs. Balsamic vinegar

1 Tbsp. Soy sauce

2 garlic cloves, crushed

¼ 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.