Hickory-Grilled Vegetable Plate

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1/2 cup hickory wood chips

1 cup balsamic vinegar

4 portobello mushroom caps

2 (8-ounce) yellow squash, halved lengthwise and cut into 2-inch pieces

2 (8-ounce) zucchini, halved lengthwise and cut into 2-inch pieces

1 (1-pound) eggplant, cut crosswise into 8 slices

4 plum tomatoes, halved lengthwise

1 Vidalia or other sweet onion, cut into 4 wedges

1 1/2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

Cooking spray

2 cups trimmed arugula (about 4 ounces)

1/4 cup chopped fresh basil

1/4 cup chopped fresh oregano

1/4 cup chopped fresh cilantro

2 tablespoons chopped fresh thyme

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