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Run two parallel skewers, approx 1-inch apart, through each slice of onion. Brush onions, peppers, squash, and eggplant with 1 Tbsp oil and vinegar mixture; season with salt and pepper.
Grill about 10 min, turning every 3 min, until grill marks appear on all sides and vegetables are tender.
Slide onions off skewers. Cut all veggies in approx 1-inch pieces. Transfer to serving bowl; drizzle with remaining oil and vinegar mixture. Season with salt and pepper; toss gently.
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