Summer’s abundance of fresh vegetables makes them an ideal item for grilling. Using an array of vegetables adds color, texture and a healthy bite to your meal. Just brush or drizzle the vegetables with a little olive oil (be careful not to add too much oil or the excess could drip into the fire and flare up) and season with salt and freshly ground pepper to bring out their delicious flavors!
Tip 1: Eggplant and zucchini should be sliced thinly—into about 1⁄16-inch thick slices.
Tip 2: To get peppers flat and to make sure they have a sweet taste, carefully remove the bitter white ribbing.
Tip 3: Cut fennel in quarters. The root will help it stay together on the grill.
Tip 4: Cut onions into 1-inch thick slices. It will make it easier to keep the rings together when turning over.
Tip 5: Turn vegetables with tongs once they’re lightly charred—a fork can tear them.
Tip 6: Arrange grilled vegetables on a large platter and serve as a side dish, or increase the quantities and make them the main course.