Ingredients

• 1 Bottle of Mirin rice vinegar
• 1 Extra virgin olive oil
• 1 Bunch of fresh Basil
• 1 Bunch of fresh Italian Parsley
• 1 Eggplant sliced
• 1 Bunch of Green Onions
• 2 Yellow Squash sliced
• 2 Zucchini sliced
• 2 Portobello mushroom caps
• 1 Fresh Pineapple sliced
• 2 Sweet potatoes sliced
• 2 Small onions sliced
• 1 Salt
• 1 Pepper

Directions

1. Preheat oven to 425 degrees or light a grill and get the fire to medium.
2. Place all vegetables into a large bowl or several large bowls. Pour Mirin over vegetables, enough to coat each one.
3. Drizzle with olive oil and season with salt and pepper. Marinate for 20-30 minutes, stirring occasionally to coat all vegetables.
4. Arrange vegetables on a baking sheet, roasting pan, or on the grill. Brush the vegetables with the marinade to coat evenly.
5. Cook until edges turn brown, approximately 25 -30 minutes, coating with additional marinade occasionally. If using the grill you will have to turn the vegetables every 5 minutes so they cook evenly.
6. Chop fresh basil and parsley and sprinkle over vegetables prior to serving.
7. Use leftovers to make grilled vegetables sandwiches on your favorite bread.