Step 1

In a gallon-sized resealable plastic bag, add the zucchini, the yellow squash, the yellow bell pepper, the red bell pepper, the red onion, the mushrooms, and the cherry tomatoes.

Step 2

Whisk together the olive oil, the soy sauce, the lemon juice, the garlic, the salt, and 1/4 teaspoon of the pepper.

Step 3

Pour the marinade over the vegetables and seal the bag.

Step 4

Refrigerate the vegetable mixture for at least 30 minutes.

Step 5

Transfer the vegetables from the marinade and place them in a large grill basket.

Step 6

Preheat the grill to medium heat.

Step 7

Place the vegetables on the grill and cook until tender, about 15-20 minutes.

Step 8

Serve garnished with the parsley and the extra black pepper.