Balsamic Grilled Vegetables

Ingredients:

1 medium yellow squash

1 medium zucchini

1 medium eggplant, sliced into 1/2-inch thick circles

1 red onion, sliced in 1/2-inch thick circles

2 Roma tomatoes, sliced in 1/2 lengthwise

1 red bell pepper, stemmed, seeded, and quartered

1 yellow bell pepper, stemmed, seeded, and quartered

2 portobello mushroom caps, gilled and peeled

3 green onions

Sea salt

Freshly ground black pepper

1/2 C extra-virgin olive oil

1/2 C balsamic vinegar

Directions:

ONE: Preheat grill to high.

TWO: Prepare all vegetables. Place vegetables in a roasting pan with the mushroom caps and green onions. Season vegetables with sea salt and pepper, and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.
Remove from grill and toss with an additional 1/4 cup balsamic vinegar. Season with pepper, to taste