Light the grill.
In a small bowl, combine olive oil with the basil, marjoram, thyme, and parsley.
Use 1/2 of the oil mixture to brush over the vegetables.
Grill the vegetables approximately 4 inches from the flame. Grill tomatoes, peppers, garlic, and mushrooms for 6-7 minutes. Grill the zucchini, yellow squash, eggplant, and onions for 13 – 15 minutes.
Put the garlic cloves through a garlic press and add to the oil mixture.
Chop the vegetables and place them in a large bowl. Pour oil mixture over vegetables and toss to thoroughly coat.
I serve this at room temperature over a bed of greens, but I am willing to make some modifications to ensure my children enjoy (and eat) their dinner.