Herb Marinated Grilled Veggies

3/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon fresh rosemary -- chopped or
1/2 teaspoon dried rosemary
1 teaspoon fresh basil -- chopped or
1/2 teaspoon dried basil
1 teaspoon fresh oregano -- chopped or
1/2 teaspoon dried oregano
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper

2 pounds assorted vegetables: bell peppers; zucchini; eggplant; onions (leave whole if small; cut in half if large)

Prepare the grill. Whisk together olive oil, vinegar, rosemary, thyme, basil, oregano, garlic, salt and pepper in a small bowl. Arrange vegetables in a shallow dish or plastic container. Pour the marinade over veggies; cover and refrigerate for 2 hours. Remove vegetables from marinade; reserve the marinade.

Grill vegetables 6" away from heat source until tender, brushing with marinade as they cook. Cooking times will vary according to the vegetable.

Serves 4.