Citrus-Herb Grilled Vegetables

Ingredients

• 2  eggplant cut lengthwise into 4 pieces
• 1 tablespoon parsley fresh chopped
• 1 tablespoon rosemary leaves fresh chopped
• 1 tablespoon thyme sprigs fresh chopped
• 4 cloves garlic crushed
• 6 tablespoons juice of lemon 
• 2 teaspoons lemon zest grated
• 1 cup olive oil 
• 1 teaspoon oregano dried
• 1 teaspoon pepper 
• 3  portabello mushrooms 
• 2  bell pepper red stemmed seeded cut lengthwise into 4 pieces
• 2 teaspoons salt 
• 1 large onion sweet such as vidalia, cut into quarters, each held together with a skewer
• 3 medium to 3 sized squashes yellow cut lengthwise into 4 pieces
• 3 medium zucchini cut lengthwise into 4 pieces

Equipment

• bowl
• whisk
• grill

Directions

1. In a medium bowl, whisk together oil, salt, garlic, oregano, rosemary, thyme, parsley, pepper and lemon zest and juice. Put zucchini, squash, bell peppers and onion in a large ziplock bag and pour in half of marinade. Seal bag tightly and shake well to coat vegetables.
2. Let stand for 3 hours at room temperature to marinate. Put eggplant and mushrooms in a separate large ziplock bag, pour in remaining marinade, seal bag tightly and shake well to coat vegetables.
3. Let stand for 1 hour at room temperature.
4. Preheat grill to medium. When heated, lightly oil grates. Grill onion, bell peppers and eggplant for 10 minutes, turning once.
5. Add zucchini, squash and mushrooms; cook all vegetables 15 minutes longer, turning halfway through.
6. Cut vegetables into smaller sizes, if desired. Arrange on a platter and serve.