1 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
4 Italian frying peppers, halved and seeded
2 white eggplants, sliced lengthwise into 1/2-inch slices
8 whole porcini mushrooms
1 fennel bulb, quartered
1 bunch asparagus, peeled and trimmed
1 head cauliflower, quartered
1 stalk broccoli, quartered
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