Ingredients

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon fresh rosemary leaves, chopped
• 1 teaspoon fresh thyme leaves, chopped
• 1 teaspoon fresh basil leaves, chopped
• 1 teaspoon fresh oregano leaves, chopped
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 pounds assorted vegetables (bell peppers, zucchini, eggplant, tomatoes, asparagus, potatoes, fennel, onions) cleaned and if necessary cut or skewered

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Instructions

1. Whisk together all the marinade ingredients in a small bowl. Arrange the vegetables in a shallow dish or plastic container, pour the marinade over them, cover, and refrigerate for 2 hours.
2. Prepare a grill. Grill the vegetables 6 inches from the heat source until they are tender, brushing them with the leftover marinade as they cook. Cooking times will vary according to the vegetable.