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2 yellow squash
2 zucchini
1 eggplant
1 tomato
1 purple onion
1 sweet yellow pepper
1 sweet red pepper
1 green bell pepper
1 pound cremini mushrooms (baby portobellos or brown mushrooms)

Marinade:
3/4 cup balsamic vinegar
3/4 cup vegetable oil
3/4 cup honey
1 tablespoon salt
2 teaspoons black pepper

1. Quarter squash, zucchini, and eggplant lengthwise, and cut in half. Cut tomatoes and onions into thick slices. Quarter peppers. Leave mushrooms whole.
2. Combine marinade. Pour over vegetables. Chill for 2 1/2 hours.
3. Arrange vegetables on a broiler pan and bake at 350*F (175*C) in a preheated oven for 20 minutes.

Makes 8 to 10 servings.

Adapted from a recipe by Chris Lilly.