Zucchini:

• 2 medium zucchini, cut in 1/2 inch rounds

Bell Peppers:

• 2 medium red, yellow, orange, green bell peppers, cut in chunks

Red Onion:

• 1 medium red onion, cut in chunks

Cherry Tomatoes:

• 4 cherry tomatoes, cut in halves

Mushrooms:

• 8–16 oz fresh whole mushrooms (white button, or crimini), cut in halves

For the Marinade:

• 1/4 cup balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1 tablespoon finely chopped parsley
• 1 tablespoon fresh juice from 1 lemon
• 2 teaspoons freshly minced garlic (about 2 medium cloves)
• 2 teaspoons Dijon mustard
• 2 teaspoons finely chopped thyme
• Kosher salt and freshly ground black pepper