Halve mushrooms and tomatoes. Cut remaining vegetables into bite size pieces. Set aside.

Measure marinade ingredients into small bowl. Whisk.

Place vegetables and marinade in large resealable bag and refrigerate for one to two hours minimum, rotating bag often to coat vegetables.

Remove vegetables from marinade with slotted spoon and place into bowl.

Serve as is.

Grill: Skewer veggies and grill 6-8 minutes over medium heat or until browned. Turn often brushing frequently with reserved marinade.

Roast: Spread veggies in a shallow lightly oiled roasting pan. Roast at 450F until tender (15-20 min).

Serves 3-4.