Grilled Vegetables

  BBQing vegetables brings out their sweetness and imparts a smoky, 
  nutty quality that is extraordinarily delicious. Make them whenever 
  you light up the coals all harvest season.

  Choose colorful ripe garden-fresh vegetables, such as summer squash,
  eggplants, onions and different colored bell peppers. Cut eggplant, onions
  and squash on the bias into about 1/2 thick slices. Cut peppers into 2 to
  3 strips or big scallops.  About an hour or so before cooking, combine
  vegetables with any good olive oil-based vinaigrette or use balsamic
  vinegar and olive oil with added minced garlic, basil, pepper and salt.

  Prepare a BBQ fire, preferably using some fruit wood or mesquite chips.
  When coals are evenly at the white ash stage, drain vegetables well and
  grill on fine mesh BBQ grid about 4 to 6 from the coals. Grill as slowly
  as possible until tender when pierced, turning several times and moving
  vegetables around with a fork so that they cook evenly. A little charring
  on the edges doesn't hurt them. Enjoy warm with or without a meat course,
  and have crusty French bread to sop up the tasty juices.