Grilled Vegetables - cooking recipe

Ingredients

4 small zucchini
2 large red onions
2 large red peppers
2 small yellow squash
2 small eggplants
8 large mushrooms
1 c. olive oil
1/3 c. wine vinegar
2 tsp. sugar
1 tsp. rosemary
1 tsp. thyme

Preparation

In 12-quart saucepan over high heat, in 2-inches of boiling water, heat zucchini, onions, peppers, squash, eggplants and 1 tablespoon salt to boiling.
When water returns to boil, remove peppers and squash to roasting pan.
Reduce heat to low; cover and simmer until zucchini is tender-crisp (about 5 minutes). Remove.
Cover and cook remaining vegetables 15 minutes longer. Remove.