| I love to grill a mixture of vegetables and serve them. If you grill big things, and enough of them, they are a main dish serving: Zuchinni and yellow crook-neck squash - slice into "planks" lengthwise about 1/4 inch thick. Mushrooms - very large, leave whole, portabello are nice but are intense. I use large white button mushrooms Green peppers - cut in half or quarters, seed and remove membrane and stem Onions - peel and slice about 1/2 inch thick, poke soaked skewers through them to keep the rings together Eggplant - slice in planks as well Tomatoes - leave whole (make sure peel is unbroken) and turn carefully. Cherry type should be skewered so they don't fall through. Asparagus - blanch first so that they cook through before burning up!! Brush or toss the veggies with olive oil, salt, pepper, garlic, etc. to your liking. Then, toss on the grill and cook to desired doneness. I can sit and eat this in piles! You get the true flavour of the items plus a slight smoky flavour from the grill. | 
