Mixed Vegetable Grill with Balsamic-Honey Marinade...

Recipe from Chris Lilly
'Big Bob Gibson's BBQ Book'

Mixed Vegetable Grill with Balsamic-Honey Marinade

Serves 8 as an entree, 16 as a side dish

Marinade

¾ cup balsamic vinegar

¾ cup vegetable oil

¾ cup honey

1 tablespoon salt

2 teaspoons black pepper

Vegetables

2 yellow summer squash

2 zucchini

1 eggplant

1 red, yellow and green bell pepper

1 red onion

4 Roma tomatoes

1 pound button mushrooms

3 tablespoons chopped flat leaf parsley

1. Combine marinade ingredients.

2. Quarter the squash, zucchini and eggplant lengthwise, then cut in half. Quarter the peppers, discarding seeds and stems. Slice the onion thickly. Cut tomatoes in half. Place all the vegetables, including the mushrooms, in a large bowl. Toss with marinade, cover and chill for 2-3 hours.

3. Build a charcoal or wood fire for direct grilling. Drain vegetables and grill, using a grill basket, for 3-5 minutes per side. Transfer to a serving platter, add parsley and toss gently.

— Chris Lilly, "Big Bob Gibson's BBQ Book" (Clarkson Potter, 256 pp, $24.99)