Guide to Grilling Vegetables
Sliced eggplant, summer squash and zucchini
Cut into half-inch-thick slices diagonally, arrange on tray or plate, brush with olive oil and sprinkle with salt and pepper. Coat a perforated grill rack with oil and place over medium heat. Arrange vegetable slices on rack and grill 4 to 6 minutes or until soft but not falling apart. Turn once during cooking.