Yield: 6 servings

•  1

  cup extra-virgin olive oil

   
•  ¼

  cup red wine vinegar

   
•  2

  garlic cloves minced

   
•  1

  teaspoon sugar

   
•  1

  teaspoon salt

   
•  ¼

  teaspoon freshly-ground black pepper

   
•  4

  Italian frying peppers halved, seeded

   
•  2

  white eggplants sliced lengthwise

   
•  

  into ½" slices

   
•  8

  whole porcini mushrooms

   
•  1

  fennel bulb quartered

   
•  1

  bunch asparagus peeled, trimmed

   
•  1

  head cauliflower quartered

   
•  1

  broccoli stalk quartered