Instructions: To prepare vegetables, core and seed peppers. Cut into 1 1/2- to 2-inch squares. Snap tough ends off asparagus and cut each spear in half. Slice squash and zucchini in half lengthwise. Then cut each length in 4 pieces to get 8 pieces from each squash. Trim and discard stem ends of mushrooms. Slice mushrooms 1 inch thick.

In a large bowl, stir together vinegar, chicken broth, olive oil, soy sauce, pepper and thyme. Add vegetables and stir to coat. Set aside while heating grill.

Heat grill to high. Soak rosemary branches in cold water for 10 minutes, then add to coals. Drain vegetables, reserving vinaigrette. Carefully place vegetables on grid over hot coals. Grill vegetables until tender and nicely browned, about 2 minutes on each side.

Remove vegetables as they are done and arrange on a platter. Spoon on reserved vinaigrette. As soon as theres space on the grill, rub garlic on bread. Add bread to grill and toast until brown, about 30 seconds to 1 minute.

This recipe yields 6 servings.

Comments: You can find grill grids for vegetable cooking in many hardware and cookware stores.

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