Grilled Balsamic Vegetables

1 lb. white eggplant, quartered
1 lb. purple eggplant, quartered
1 lb. yellow squash, halved
1 lb. zucchini, halved
1/2 lb. green beans, trimmed
1/4 c. olive oil
2 T. balsamic vinegar
1/2 t. salt
1/2 t. pepper

Combine veggies in a large mixing bowl; set aside. Whisk remaining
ingredients together; pour over veggies, tossing to coat. Place veggies, cut-side down if applicable on a hot grill; grill for 3 to 5 minutes. Turn; grill until tender, about 3 to 5 additional minutes. Makes 8 servings.