Directions

1. Place the prepared vegetables in a large roasting pan.
   
2. In a bowl, whisk together the vinegar, honey, oil, salt, pepper, and garlic powder until fully emulsified.
   
3. Brush or pour the mixture over the vegetables; make sure that they'€™re all thoroughly coated.
   
4. Transfer the vegetables to the grill, starting with the slowest-cooking vegetables (yellow squash and zucchini) first and then adding the quicker-cooking vegetables (peppers and onions; grill the tomatoes last).
   
5. Alternatively, you could skip the grilling step and simply place the entire roasting pan in a 400-degree oven for approximately 15 to 20 minutes or until the veggies are tender.
6. Serve on a large platter.