Cut up the Eggplant and Red Onion into 1/4 to 1/3 thickness
Cut the Yellow and Red Peppers into Large Strips
In a small bowl, mix 3 tablespoons of Canola Oil, 3 tablespoons of Light Soy Sauce and 6 tablespoons of Balsamic Vinegar. Add Salt and Pepper mix to taste.
In a Salad Bowl, toss the Eggplant, Button Mushroom, Yellow Pepper and Red Pepper with the Seasoning and mix well
Make another bowl of Seasoning (i.e. 3 tbsp of Canola Oil, 3 tbsp of Light Soy Sauce, 6 tbsp of Balsamic Vinegar and Salt/Pepper to taste) for the Esparagus, Red Onion and Portabella Mushroom
Pour the Seasoning on the Asparaus and use hand to massage the seasoning into the asparagus. Add in Portabella Mushroom and Red Onions so that the seasoning coats the vegetables.
Clean and oil the grill grates. Preheat the grill to medium-high heat.
Place the vegetables directly on the grill. Flip after a couple minutes, once they begin to have grill marks. Then cook an additional 2 minutes on the other side.
Save the Seasoning and pour back on the grilled vegetables.
Cut the Portabella Mushrooms and Yellow/Red Pepper into smaller pieces.