In a small bowl, whisk together vinegar, honey, ¼ tsp of the salt and the black pepper. Gradually whisk in oil; add sage, parsley and rosemary. Set aside.
Heat a gas grill to mediumhigh or the coals in a charcoal grill to medium-hot. Lightly grease grates.
Brush vegetables with dressing. Grill for about 5 minutes per side, until crisp-tender. Brush with additional dressing and turn as needed to prevent burning. Cook in batches if necessary. (You may want to use a grilling grid for thinner vegetables.)
To serve, arrange on a platter and drizzle with remaining dressing. Season with remaining ¼ tsp salt.
