2 medium eggplant, trim off top leaves and bottom, slice into ¾-inch thick pieces or to your preference
2-3 peppers (bell, sweet or chile), cut into large pieces
1 large onion, peeled and sliced ¾-inch to 1-inch pieces
6 ears of corn, soaked in water (a few minutes)
2-3 summer squash (yellow or zucchini), sliced the long way, ½-inch thick
garlic oil (if available)
salt & pepper
Wash vegetables, grab a cutting board and sharp knife. The goal is to cut vegetables into pieces that will cook evenly and won’t fall through the grill’s grates.
If vegetables have rounded sides (like squash), trim off a slice to make it a flat surface. Brush with olive oil and a few drops of garlic oil. Place vegetables on medium-high heated grill. Check frequently, turn over when partially cooked and grill marks appear. Take off the grill and salt and pepper to taste. Serve immediately and/or reheat leftovers. Makes about 8 servings.