Grilled Balsamic Vegetables

1 lb. white eggplant,

quartered

1 lb. purple eggplant,

quartered

1 lb. yellow squash, halved

1 lb. zucchini, halved

1/2 lb. green beans, trimmed

1/4 c. olive oil

2 T. balsamic vinegar

1/2 t. salt

1/2 t. pepper

Combine vegetables in a large bowl; set aside. Whisk together

remaining ingredients in a separate bowl; drizzle over vegetables,

tossing to coat. Place vegetables, cut-side down if applicable, on a

grill over high heat. Grill for 3 to 5 minutes; flip vegetables. Grill

for an additional 3 to 5 minutes, until vegetables are tender. Makes 8 servings.