Grilled Vegetable Platter - cooking recipe

Ingredients

2 jumbo onions (about 1 1/4 lb. each)
4 medium size red potatoes (about 1 lb.)
1 (16 oz.) bag carrots
1 small eggplant (about 1 1/4 lb.)
12 jumbo mushrooms
2 medium size yellow peppers
1 lb. asparagus
1/2 c. red wine vinegar
1/2 c. olive or salad oil
1 1/4 tsp. sugar
1 1/4 tsp. salt
3/4 tsp. dried rosemary leaves
1/4 c. water

Preparation

Mix the last 6 ingredients together.
One and 1/4 hours before serving, cut onions, potatoes, carrots and eggplant in half and place in boiling water.
Let simmer for 15 minutes or until
all vegetables
are
tender.
Add
mushrooms,
yellow peppers
and asparagus
to
precooked
vegetables.
Pour wine mixture
over vegetables in bowl.
Prepare grill for barbecuing.
Place
half the vegetables on grill, occasionally adding wine
mixture until vegetables are browned and tender.
Repeat with
remaining vegetables.
Place on a large platter and pour remaining wine mixture over vegetables.
Makes 8 servings.