Grilled Vegetable Platter

Ingredients

• ⅓ cup balsamic vinegar
• 3 tablespoons olive oil
• 1 tablespoon snipped fresh basil
• 2 cloves garlic, minced
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 2 red sweet peppers, stemmed, seeded, and quartered
• 2 yellow sweet peppers, stemmed, seeded, and quartered
• 1 bulb fennel, stemmed and cut into 1/4-inch-thick segments
• 6 large mushrooms
• 2 medium Japanese eggplants, ends trimmed and cut lengthwise into 1/2-inch-thick slices
• 2 zucchini, cut diagonally into 1/2-inch-thick slices
• 8 ounces fresh asparagus, trimmed
• 1 bunch Fresh basil sprigs

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