Grilled Vegetables

2 red onions, peeled and sliced about one-half-inch thick

1 zucchini, sliced one-half-inch thick

2 summer squash, sliced one-half-inch thick

2 tomatoes, sliced one-half-inch thick

1 red pepper, sliced about one-quarter-inch thick

2 tablespoons minced garlic

3 ounces fresh basil, roughly chopped

3 ounces oregano, roughly chopped

extra virgin olive oil to coat all vegetables

fresh cracked pepper to taste

sprinkle balsamic vinegar

Heat a charcoal grill. In a stainless steel bowl place all veggies except onions, and season with salt and pepper, fresh herbs, olive oil, and a little balsamic vinegar. Let rest for at least 15 minutes or up to 1 hour. When grill is ready, grill veggies, including onions, until caramelized. Do not overcook. They should still have some backbone. Season with salt and pepper if necessary.