Grilled Portobellos and Summer Vegetables

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1 whole medium yellow squash, sliced in half lengthwise

1 whole medium zucchini, sliced in 1/2 lengthwise

1 medium eggplant, sliced into 1/2-inch thick circles

1 red onion, sliced in 1/2-inch thick circles

2 Roma tomatoes, sliced in half lengthwise

3 green onions

1 red bell pepper, seeds removed and quartered into large flat pieces

1 gold or yellow bell pepper, seeds removed and quartered into large flat pieces

2 portobello mushroom caps

Kosher salt

Freshly ground black pepper

1/2 cup extra-virgin olive oil

4 cloves garlic, minced