3/4 lb eggplant, cut into 1/2" slices
3/4 tsp salt
1 each large red onion, cut into 1/2" slices
3 each portabello mushrooms, halved
1 bunch asparagus, blanched
1 large fennel bulb cut into 1/2" slices, with root intact (blanched until tender)
3 pieces Belgian endive, halved (blanched 1 minute)

Marinade

1/4 cup organic extra virgin olive oil
1/3 cup organic balsamic vinegar
2 TB organic Dijon mustard
1 tsp minced garlic
1 tsp freshly ground black pepper
1 tsp vegetarian worcestershire

Mix marinade ingredients and combine with vegetables, marinating for 4 hours at room temp, tossing occasionally.

Grill onion and eggplant covered for 6 minutes. Carefully flip onions and eggplant; move them to outer part of grill. Repeat process with remaining vegetables in this order: mushrooms, asparagus, fennel and endive.

Heat olive oil and garlic over medium heat for 5 minutes (do not allow garlic to brown). Remove from heat. Stir in marjoram. Toss with pasta, Romano cheese and black pepper.