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

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

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