1 medium onion cut in wedges

5 oz. portobello or button  mushroom cut in 1-inch slices

2 small bell peppers (one red, one green) cut in chunks or slivers

1 small zucchini cut into chunk

2 cups cherry tomatoes

Marinade

6 Tbs extra-virgin olive oil

2 Tbs balsamic vinegar

1 Tbs soy sauce

2 garlic cloves, crushed

1/4 cup chopped fresh rosemary or basil

Whisk together marinade ingredients.

In a large bowl, toss vegetables and marinade. Marinate 1 hour.

Put vegetables (except tomatoes) in grilling basket or on skewers or on a grill plate that prevents vegetables from falling into the coals.

Grill, burshing with marinade and turning several times, 15 minutes. Add tomatoes and grill 5 minutes longer - or until all vegetables are as tender as desired.