2 zucchini, sliced lengthwise
2 yellow squash, sliced lengthwise
1 Japanese eggplant, sliced lengthwise
1 large red onion, quartered
1 bunch asparagus, tough ends trimmed off
1 bunch small carrots, tops trimmed off
1 each red and yellow bell pepper, halved and seeded
¼ cup extra virgin olive oil
3 cloves garlic, minced
3 sprigs fresh oregano, chopped
2 sprigs fresh rosemary, chopped
¼ teaspoon sea salt
Place all ingredients in a large bowl and toss to coat vegetables with oil, garlic, herbs and salt Cover and refrigerate 4-8 hours..
Heat a grill or grill pan over high heat. Lightly coat the grill with cooking spray.
Place vegetable pieces on hot grill and cook, turning once, until tender crisp, about 2 minutes per side.
Season with salt and pepper to taste.