Cut squash, zucchini, and eggplant lengthwise into ½” thick slices.
Cut pepper into 1″ wide slices.
Arrange all vegetables in a large baking pan.
Whisk together Moore’s Original Marinade, olive oil and vinegar.
Measure out, and reserve ¼ cup for onion vinaigrette.
Brush remaining marinade mixture on vegetables.
Sprinkle with pepper.
Prepare grill for medium-high heat.
Coat grill rack with cooking spray.
Grill vegetables until golden brown and tender on both sides.
Transfer all vegetables except onion slices to a plate.
Transfer onion to cutting board and dice; place in a small bowl.

Homemade Vinaigrette Dressing

Start with the 1/4 cup of marinade from steps 4-5.
Add reserved marinade mixture to bowl of onions from step 12.
Stir in herbs.
Spoon on vegetables to serve.