4 portobello mushrooms
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 large eggplant
1 clove garlic
1/4 cup basil oil
1 teaspoon dried thyme, oregano, or tarragon
4 large zucchini
4 large summer squash
1 pound asparagus
2 tablespoons lime or lemon olive oil
1 red bell pepper
1 yellow bell pepper
2 tablespoons pesto