Instructions: At least 1 hour (or up to 1 week) ahead of grilling, prepare the marinade by combining vinegar, red wine, soy sauce, Worcestershire sauce, salt, pepper, garlic and oil; set aside.

At least 1 hour (or up to 4 hours) ahead, place the vegetables and the marinade in one or two large resealable plastic bags. Marinate until ready to grill, turning occasionally so the vegetables are evenly coated.

For grilling/stir-frying, you will need grill pans that fit on your barbecue that are designed for fish or "stir-frying" of vegetables (they should have sides to keep the vegetables from falling down into the grill; check the grill sections of hardware stores). To grill, drain the marinade from the vegetables and place on grill pans over hot coals or gas heat source. Grill and stir-fry until the vegetables are hot and golden brown on at least 2 sides.

Remove to platter and serve over rice or grilled polenta. For nonvegetarians, these vegetables make a delicious accompaniment to grilled chicken, beef, fish or pork.

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