Grilled Zuchinni/Squash/Eggplant

4 ounces balsamic vinegar
8 ounces vegetable or canola oil
4 ounces olive oil
1 clove of garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
salt and pepper to taste

This makes enough marinade for 4 or 5 squash.  The marinade can be recycled once...
Whisk the mixture except for the oils in a large bowl.
Slowly whisk in the oils.
Adjust seasonings as desired.
Marinade sliced zuchinni/squash/eggplant in the refrigerator for 30-60 minutes.
Grill on high heat, making sure to let as much marinade as possible drain off to avoid flareups.
Cook on each side for 2 or 3 minutes, turning once or twice.
Remove from heat and serve, any leftovers can be refrigerated or frozen for later use on sandwiches.