1 c extra virgin olive oil
1 tsp chopped garlic
1 tbsp nutritional yeast
1 tbsp chopped chives
2 tbsp fresh parsley
1 tbsp thyme leaves
1 tbsp fresh oregano
1 tbsp lemon zest
2 tsp sea salt
1/4 tsp fresh ground pepper
6 whole portabella mushrooms, stemmed and sliced
2 zucchini, sliced diagonally 1/4" thick
2 yellow squash, sliced diagonally 1/4" thick
1 large red onion, sliced 1/2" thick
3 plum tomatoes
To make the marinade, whisk the olive oil, garlic, nutritional yeast, chives, parsley, thyme, oregano, lemon juice, lemon zest, salt, and pepper together in a large bowl.
Add the mushrooms, zucchini, squash, onion and tomatoes to the bowl and toss well to coast. Cover and chills n the refrigerator for at least 4 hours or overnight.
Prepare a very hot gas, charcoal, or stovetop grill and grill the vegetables until grill marks appear, 1 to 2 minutes per side.
Transfer to a plate and serve.