Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     summer squash -- sliced into
                        -- 1/4-inch circles
  1                     zucchini -- sliced into
                        -- 1/4-inch circles
  1              large  red onion -- quartered
  2                     red peppers -- halved and seeded
  2                     green peppers -- halved and seeded
  10            medium  mushrooms
  1                     fennel bulb -- quartered
  1                     eggplant -- sliced 1/4 inch
                        -- thick
  4        tablespoons  olive oil
  3        tablespoons  fresh oregano -- coarsely chopped
                        salt and pepper to taste
                        ***INGREDIENTS FOR VINAIGRETTE***
  3             cloves  roasted garlic
  4        tablespoons  balsamic vinegar
  1         tablespoon  honey
     1/2           cup  olive oil
                        salt and pepper -- to taste

Preparation:

How to prepare the vegetables: 1. Prepare a charcoal or wood fire and let it burn to embers. 2. Rub the vegetables with the olive oil and season with salt and pepper. 3. Grill until dark golden brown, but still crisp. 4. Toss with the vinaigrette, place on a platter, and sprinkle with fresh oregano. 5. Let sit 30 minutes at room temperature before serving. How to prepare the vinaigrette: 1. In a blender, combine the garlic, vinegar, and honey and puree. 2. With the motor running, slowly add the oil, drop by drop at first, until emulsified. 3. Season with salt and pepper.

Nutritional Information:

2004 Calories (kcal); 166g Total Fat; (70% calories from fat); 22g Protein; 134g Carbohydrate; 0mg Cholesterol; 169mg Sodium