Grilled Summer Vegetables.

This is the side dish that turns a backyard burger night into something closer to a Mediterranean feast. Slices of eggplant, zucchini, and red and yellow bell pepper marinate for an hour in olive oil, white wine vinegar, crushed garlic, and fresh oregano before hitting the grill. The vinegar tenderizes and seasons the vegetables from the inside, while the oil carries the garlic and herb flavors and helps the vegetables crisp at the edges as they cook over flame.

The trick is in the slice direction and thickness. Cut the eggplant in rounds about a quarter inch thick so they cook through without going to mush, and slice the zucchini on a diagonal for more grilling surface area. The peppers go on in large slabs that catch char marks. Baste with the leftover marinade as the vegetables cook to deepen the flavor and keep the surface from drying.

Pro Tips

• Salt the eggplant slices and let them sit 20 minutes before marinating. This draws out bitter liquid and helps the marinade penetrate more evenly.
• Marinate at room temperature, not in the fridge. Cold vegetables soak up less marinade and grill unevenly.
• Get the grill properly hot before adding vegetables. Cool grates leave pale grill marks and stick more.
• Use long tongs and a wide spatula for turning. Vegetables stick more easily than meat and need delicate handling.
• Add the salt at the end, not during marinating. Salt draws moisture out and leaves the surface wet, working against the char.

Variations

• Add asparagus spears or sliced mushrooms to the marinade alongside the other vegetables.
• Toss the grilled vegetables with crumbled feta and fresh basil after cooking for a salad version.
• Use balsamic vinegar instead of white wine for a sweeter, more caramelized result.