Wendy Pashmans Grilled Vegetables

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

1 cup extra-virgin olive oil
1/3 cup balsamic vinegar
1 teaspoon each: salt, freshly ground pepper, oregano
1 clove garlic, minced
Handful of parsley, chopped
Vegetables such as eggplant; zucchini; green, red or yellow peppers; shiitake mushrooms, red onions

Directions: Mix olive oil, vinegar, salt pepper, oregano, garlic and parsley in large bowl. Clean and slice vegetables according to your own preferences. Eggplant must be sliced, salted, and drained 1 hour to remove the bitter juices. When cleaned and cut, marinate vegetables in the dressing for 2 hours or as long as overnight. Grill vegetables, 6 inches from smoldering coals, turning often until nicely browned and tender. Alternatively, broil vegetables, 6 inches from heat source, on a baking sheet. Arrange on platter and serve at room temperature.