1/2 cup olive oil
2 Tbls. balsamic vinegar
4 cloves garlic, minced
1 tsp. salt
1 tsp. snipped fresh oregano
1 tsp. ground black pepper
16 fresh asparagus spears
6 portabella mushroom caps
3 small zucchini, cut lengthwise into 1/2-inch thick slices
3 small yellow summer squash, cut lengthwise into 1/2-inch thick slices
1 medium red sweet pepper, cut into 8 wedges
1 medium onion, cut into 1/2-inch thick slices
1/2 cup crumbled feta cheese (2 oz.)

In a small bowl, combine olive oil, balsamic vinegar, garlic, salt, oregano, and black pepper. Trim the asparagus spears. Brush vegetables with oil mixture; reserve any remaining oil mixture.

Place portabellas on the rack of an uncovered grill directly over medium-hot coals. Grill for 8 to 10 minutes or until tender, turning once and brushing with reserved oil mixture.

Grill the remaining vegetables for 3 to 4 minutes or until tender, turning once and brushing vegetables with reserved oil mixture. Discard any remaining oil mixture.

To serve, slice portabellas. Arrange portabella slices and the other grilled vegetables on a platter. Sprinkle the vegetables with feta cheese.

Makes 8 side-dish servings.