Grilled Summer Vegetables

• 3 tablespoons olive oil
• 3 tablespoons Cheshire Garden Herbes de Provence Vinegar
• 2 Japanese eggplants, halved lengthwise
• 2 zucchini, halved lengthwise
• 2 yellow squash, halved lengthwise
• 4 slices red onion, 1/2" thick
• 1 sweet red pepper, quartered, seeded

Whisk oil into vinegar. Brush vegetables with vinaigrette. Prepare barbeque at medium high heat. Grill vegetables until tender, about 4 minutes per side.