Almost any fresh summer vegetable can be grilled. Watch carefully to make sure they do not overcook.

¼ cup balsamic vinegar
½ cup olive oil
1 large sweet onion, cut horizontally into 4 pieces (use a metal skewer to keep the slices together)
2 large portabella mushrooms, cleaned
2 summer squash, sliced the long way into 4 pieces
2 tomatoes, cut in half

Preheat grill to medium. Combine balsamic vinegar and olive oil. Arrange the vegetables on a cookie sheet and brush on all sides with the vinegar/olive oil mixture. Place the onions on the grill and cook about 10 minutes until lightly charred and beginning to soften. If they start to cook too fast, move to a cooler part of the grill. Turn the onions over, and add the mushrooms to the grill. Cover the grill and cook 5 minutes. Add the squash to the grill, cover and cook 3 minutes per side. Add the tomatoes and cook 1-2 minutes, cut side down, until just heated. Arrange the vegetables on a platter and sprinkle with more balsamic vinegar or any chopped fresh herb, if desired.

Serves 4-6

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