Serves 4-6 / If you can't find baby vegetables, use larger ones and cut into 2-inch pieces. Prep tip: If you have time, salt the eggplant and squash; leave in a colander for 30 minutes to draw out extra moisture, then rinse and pat dry. Serving tip: Great with Grilled Pita Bread (left).

MARINADE

¼ cup balsamic or red wine vinegar

¼ cup olive oil

2 teaspoons minced garlic

½ tablespoon dried thyme

1 tablespoon dried rosemary

½ tablespoon Dijon mustard

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 small eggplant (¼ pound), sliced into 2-inch-thick rounds

3 baby summer squash

3 baby zucchini

3 baby pattypan squash

½ medium red onion, peeled and cut into ½-inch-thick slices

½ cup cherry or grape tomatoes, left whole

½ yellow bell pepper, cut lengthwise into 2-inch-wide slices

½ red bell pepper, cut lengthwise into 2-inch-wide slices

Fresh basil leaves, for garnish

1. Combine all marinade ingredients in a glass jar; shake well. (This can be made ahead and refrigerated up to 4 days.)
2. Place all vegetables in a large glass dish or plastic container with lid. Pour marinade over all; toss well to coat. Let sit 30 minutes to 2 hours.
3. Preheat grill to medium-high. Remove vegetables from marinade and place on grill; use a grilling basket for smaller pieces. Grill until tender, 5-10 minutes per side. Transfer to a large platter. Garnish with fresh basil.

PER SERVING: 161 cal, 50% fat cal, 10g fat, 1g sat fat, 0mg chol, 4g protein, 17g carb, 5g fiber, 227mg sodium

Recipe developer Karin Lazarus enjoys the role of culinary sleuth, including finding new ways to enjoy foods from the grill.

Read more Hot off the Grill recipes...

TIP: Gas grills produce a less intense heat than charcoal fires, so cooking times will be longer.