Broiled Vegetable Platter

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6 Shiitake mushrooms, 3 1/2 inches diameter

1 Japanese eggplant, cut in half, then split length-wise

1 leek, bottom split length-wise, rinsed well

2 Maui onions, peeled, wedge cut into 6 pieces

6 slices zucchini, sliced on the bias

6 slices yellow squash, sliced

2 red bell pepper rings, 1/4-inch thick

2 yellow bell pepper rings, 1/4-inch thick

Herb Marinade (recipe follows)

HERB MARINADE

2 tablespoons roasted garlic puree (recipe follows)

2 cups olive oil

1 tablespoon Hawaiian Shiso, if available, chopped

1 tablespoon basil, African, fresh, chopped

1 tablespoon thyme, English, fresh, chopped

1 tablespoon rosemary, fresh, chopped

1 tablespoon parsley, fresh, chopped

6-ounces white balsamic vinegar

1 teaspoon Alae Hawaiian salt (or substitute sea salt or kosher salt)

ROASTED GARLIC

4 cloves garlic

1 tablespoon olive oil

2 teaspoons Hawaiian salt