wash and pat dry all vegetables

preheat grill

peel and cut ends of onions

cut raddichio in half lengthwise

slice eggplants lengthwise into 1/2 inch (1 cm) slabs

cut the tough base ends of the asparagus

lightly brush each of the above vegetables with olive oil

beans and unwrapped asparagus into grilling basket

brush a thin coat of bbq sauce on the eggplant after turning it over

place all vegetables on grill (face down first if there is a difference)

grill root and tubers like carrots, yams, and potatoes first

add a small amount of pesto to each mushroom after flipping over

place vegetables on grill (face down first if there is a difference)