3                   red bell peppers
3                   yellow squash - (abt 1 lb total)
                    into 1/2"-thk rectangles
3                   zucchini - (abt 12 oz total)
                    into 1/2"-thk rectangles
3                   Japanese eggplant - (12 oz total)
                    into 1/2"-thk rectangles
12                  cremini mushrooms
1     bunch         asparagus - (abt 1 lb)
12                  green onions
1/4   cup           olive oil
2     tablespoons   olive oil
                    Salt
                    Freshly-ground black pepper
3     tablespoons   balsamic vinegar
2                   garlic cloves
1     teaspoon      chopped fresh Italian parsley leaves
1     teaspoon      chopped fresh basil leaves
1/2   teaspoon      finely-chopped fresh rosemary leaves