Place the olive oil, parsley, chives, lemon juice, garlic, and red wine vinegar into a food processor. Season generously with salt and pepper and pulse to combine, leaving some texture in the herbs.

Place the vegetables into a shallow dish and drizzle with half of the herb marinade, reserving the other half for serving. Toss the vegetable in the marinade to coat and set aside to marinate for 30 minutes.

While the vegetables are marinating, preheat the grill to medium-high heat and lightly coat the grates with oil or non-stick cooking spray.

Place vegetables onto the hot grill. Grill until they become tender and develop nice grill marks on both sides. The bell peppers, zucchinis, and tomatoes will need approximately 3-4 minutes per side, while the Portobello mushrooms, eggplant, and onions will need 5-6 minutes per side. Remove the vegetables from the gill as they are ready and arrange on a serving platter.

Drizzle the grilled vegetables with the remaining marinade and serve immediately. Enjoy!