I create recipes based on what's in season. I like to go to Whole Foods and get their fruits and veggies from local farmers. I then marinate the veggies in a mixture of their wonderful extra virgin olive oil and a great aged balsamic vineagar. Then I simply grill till done. Here is the tower of veggies I created.

Serves four

Two medium Lavender sicilian eggplants if possible-slice about 1/4 inch thick Can use regular eggplants too. The best tomatoes in a variety of colors cut up (Plum and cherry) Take about five or more plum tomatoes, split then and remove seeds. Roughly chop up in a bowl with split cherry tomatoes. Fresh Basil-a small bunch..cleaned and chopped Fresh Oregano, Thyme approx 1 teaspoon each One package baby bella mushrooms-cleaned gently and sliced Sea salt, black pepper Aged balsamic vinegar- 1-2 tablespoons I love the JD brand they sell at Ramsey Farmers Market..a little goes a long way, and it's not too strong. Extra virgin olive oil- about 1/2 cup for brushing on eggplant for grill. Fresh garlic-chop up 2 cloves, crush and chop Preheat grill to medium high. Brush the eggplant with a mixture of olive oil and herbs (thyme and oregano) on both sides. Brush with more olive oil when you turn over. Grill carefully a few minutes on each side approx 3-4 till you see grill marks , then turn over, and let cook till tender . Chop and seed tomatoes , put in a bowl with crushed fresh garlic, sea salt and black pepper , a drizzle of balsamic and e.v. olive oil. Add lots of chopped basil. Stir together. Take off eggplant and lay out on a platter. In a grill top wok (brush with olive oil or spray), add sliced baby bella mushrooms (I used the organic ones from Blooming hill farm). First marinate the mushrooms in a mixture of thyme (a teaspoon or so) , evoo, and 1 tbl balsamic. Cook on medium, stirring once or twice a few minutes till done. Pour tomato mixture over the grilled eggplant and add mushrooms and more chopped herbs. Fresh basil to taste.