Grilled Vegetable Antipasti

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1 cup extra-virgin olive oil

1/4 cup red wine vinegar

2 cloves garlic, minced

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon black pepper

4 Italian frying peppers, halved and seeded

2 white eggplants, sliced lengthwise into 1/2-inch slices

8 whole porcini mushrooms

1 fennel bulb, quartered

1 bunch asparagus, peeled and trimmed

1 head cauliflower, quartered

1 stalk broccoli, quartered