• Perforated Grill Pan, or skewers
• 2 red bell peppers, cored, seeded, and cut into chunks
• 1 medium zucchini, cut into eighths
• 1 medium yellow squash, cut into eighths
• 2 large red onions, peeled and cut into quarters
• 12 shiitake mushrooms, stems removed
• 0.25 cup olive oil
• 0.125 cup balsamic vinegar
• 0.25 cup dry sherry
• 3 cloves garlic, minced
• 3 Tbs mixed dried herbs, such as rosmary, basil, oregano, etc
• 2 tsp salt
• 1 tsp pepper

Place all cut-up vegetables in a large resealable plastic bag.

Combine all remaining ingredients in a small bowl and mix before pouring onto veggies in bag. Seal the bag and allow to marinate at least 1 hour.

Preheat grill to medium-high. Place vegetables in the perforated grill pan (or skewers) and grill (turning as necessary) until vegetables are cooked but still firm, around 8 minutes.

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