Herbed Grilled Vegetables

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1 bunch thyme

1 bunch rosemary

1 bunch oregano

2 tablespoons sugar

2 teaspoons salt

1 teaspoon freshly ground black pepper

4 cloves garlic, crushed

1/2 cup Worcestershire sauce

1/2 cup balsamic vinegar

1/2 cup olive oil

3 red, yellow and green (1 of each) bell peppers, stemmed, seeded and cut into 1-inch squares

1 medium red onion, halved, each half cut into thirds and separated into 1-inch squares

4 green and yellow (2 of each) squash, tops and bottoms trimmed, cut into 1/2-inch disks

1 pint cherry tomatoes

8 ounces medium button mushrooms, stems trimmed even with caps

1 1/2 pounds baby fingerling potatoes or red baby potatoes, cooked and cooled (optional)*

chopped flat-leaf parsley, for garnish

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