• 3 red bell peppers, seeded and quartered

• 3 yellow squash (1 pound) cut into ½ inch thick rounds

• 3 zucchini (12 ounces), cut into ½ inch thick rounds

• 3 Japanese eggplants (12 ounces) cut into ½ inch thick rounds

• 12 cremini mushrooms or button mushrooms

• 1 bunch asparagus (about 1 pound), trimmed

• 12 green onions, trimmed

• ¼ cup plus 2 T olive oil

• 1 ½ t. salt

• 1 ½ t. freshly ground pepper

• 3 t. balsamic vinegar

• 1 garlic clove minced

• 1 t. chopped fresh parsley

• 1 t. chopped fresh basil

• ½ t. finely chopped fresh rosemary

Prepare grill for medium heat.  Brush vegetables with ¼ cup of the olive oil to coat lightly.  Sprinkle vegetables with 1 t. salt and pepper.  Working in batches grill vegetables until tender and lightly charred all over, about 12 minutes for peppers, 7 minutes for yellow squash, zucchini and eggplant and mushrooms; 4 minutes for the asparagus and green onions.  While vegetable are still warm from the grill, pour over the following dressing:  wisk vinegar, garlic, parsely, basil, rosemary and remaining 2 T. oil and ½ t. each of salt and pepper.  Serve at room temperature.

Roasted Tomatoes

•  6 Roma tomatoes

• 2 T. olive oil

• 2 t. sugar

• Salt and pepper

• 2 T. finely chopped fresh basil

Cut tomatoes in half lengthwise.  Take out seeds, but leave center membrane intact.  Place on cookie sheet and sprinkle with oil, sugar, salt and pepper.  Place in 450 degree oven and roast for 20 minutes.  Tomatoes should be slightly firm, not collapsing on themselves.  Cool and serve with grilled vegetables.