Grilled Portobellos and Summer Vegetables

1 whole medium zucchini , sliced in

1/2 lengthwise 1 medium eggplant , sliced into 1/2-inch thick circles

1 red onion, sliced in 1/2-inch thick circles

2 Roma tomatoes , sliced in half lengthwise

3 green onions

1 red bell pepper, seeds removed and quartered into large flat pieces

1 gold or yellow bell pepper, seeds removed and quartered into large flat pieces

2 portobello mushroom caps Kosher salt Freshly ground black pepper

1/2 cup extra-virgin olive oil

4 cloves garlic, minced