If you don't own a grill basket, I will tell you it's a good investment. With a non-stick finish, clean up is easy smeasy and the vegetables will cook to the perfect soft/crispness. Does that make sense? You don't want them crunchy, but you certainly don't want them mushy!
You can choose whatever vegetables you like, but here's what I used:
1 medium red onion, peeled and cut into 1/2" chunks
1 medium yellow squash, halved lengthwise and then cut into 1/2" pieces
2 cups of broccoli florets
1 large green bell pepper, seeded and cut into chunks
First let's make the marinade:
1/4 cup olive oil
2 T. honey
4 t. balsamic vinegar
1/2 t. granulated garlic
1/4 t. ground cumin
1/4 t. salt
1/4 t. ground coriander
1/4 t. freshly ground black pepper
In a small bowl, whisk the marinade ingredients together. Put 3 T. of the marinade in a large, resealable plastic bag. Add your choice of vegetables; seal the bag and turn it over and over several times to coat all the vegetables.
Let the vegetables marinate for about an hour at room temperature.
Transfer the vegetables to a grilling basket and place the basket on the grill. Grill the vegetables, covered, over medium heat for 12 - 15 minutes. Stir them occasionally.
Place the vegetables on a large serving plate and drizzle with remaining marinade.