Grilled Vegetables

INGREDIENTS

• 1 teaspoon chopped fresh basil leaves
• 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
• 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
• 2 garlic cloves, minced
• 12 green onions, roots cut off
• 1/4 cup plus 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 bunch (1-pound) asparagus, trimmed
• 1 teaspoon chopped fresh Italian parsley leaves
• 12 cremini mushrooms
• 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
• 3 tablespoons balsamic vinegar
• 3 red bell peppers, seeded and halved
• 1/2 teaspoon finely chopped fresh rosemary leaves