A balsamic vinegar marinade adds sweetness and make vegetables pop with flavor. Inspired by a recipe developed and tested by Robyn Conley Downs that I found at Real Food Whole Life.
Combine all ingredients (except veggies) in a glass bowl and whisk vigorously to create an emulsion.
Wash, trim, and chop veggies into thick slices or triangles large enough to prevent falling through the grate slats (Note: Use a skewer for smaller veggies).
Place veggies in a zip lock bag and pour marinade over them to coat. Shake for more complete surface coverage, flatten bag to expel air, seal and sit at room temperature betweem 15 minutes or 3 hours (more than 3 hours will turn veggies mushy).
Heat coals in grill and close lid for quicker warming up of grate. Work in batches and grill the veggies until charred on surface. Each veggie will cook at its own rate, so vigilance is suggested.