1 large eggplant
16 carrots
8 green onions
4 each zucchini and pattypan squash
2 red onions
2 small fennel bulbs
24 cherry tomatoes
2 tbsp chopped fresh parley
1/4 tsp each salt and pepper
Vinaigrette: In jar with tight-fitting lid, shake together oil, lemon juice, garlic, parsley, salt and pepper.
Cut eggplant into 8 chunks. Trim all but 2 inches of carrot tops. Trim root end of green onions.. Cut zucchini and pattypan squash in half lengthwise. Quarter red onions. Cut fennel bulbs into quarters. Thread cherry tomatoes onto long skewers.
Grill vegetables on greased grill over medium-high heat, turning and brushing with vinaigrette occasionally; cook fennel for 20 to 30 minutes, the eggplant, carrots, zucchini, squash and cherry tomatoes for 10 to 12 minutes or until tender. Remove from grill; mound on serving platter.