Grilled Vegetables

From my collection of handwritten recipes.

• Ready In: 20 mins
• Serves: 4
• Yields: 1 recipe

Ingredients

• 1  crookneck yellow squash, cut into 1/2-inch thick slices
• 1  zucchini, cut in half lengthwise
• 1  yellow onion, cut into slices 1/2-inch thick
• 2  firm tomatoes, cut in half
• 8  whole fresh mushrooms, stemmed
• 2  tablespoons olive oil
• 2  tablespoons  balsamic vinegar (or red wine vinegar)
• 1  tablespoon  chopped fresh rosemary (or oregano-1 tsp. if using dried herbs)
• 1  garlic clove, minced
• 1⁄4 teaspoon pepper
•  salt

Directions

1. Prepare grill. Lay all veggies in an oiled wire-hinged rack. Brush with some of the sauce made by mixing olive oil, vinegar, garlic, crumbled herbs, salt and pepper together in a small bowl. Place wire-hinged rack on grill rack over low fire. Grill, turning and basting several times and brushing with additional sauce, until tender, 8-10 minutes; onion will still be somewhat firm. Transfer to a serving dish, season with salt and pepper, and serve at once.