Grilled Vegetables

Directions

1. 1
   Prepare grill.
2. 2
   In a large bowl toss vegetables with 1/4 cup oil, pepper, and salt to taste.
3. 3
   Grill vegetables in batches on a rack set 5 to 6 inches over glowing coals, turning them, 5 to 10 minutes for just-tender bell peppers and 10 to 15 minutes for just-tender squash and eggplant.
4. 4
   Transfer vegetables to a platter to cool completely.
5. 5
   Vegetables may be grilled 1 day ahead and chilled, covered.
6. 6
   Bring vegetables to room temperature before serving or heat on a baking sheet in a preheated 350 F. oven until just heated through.
7. 7
   Brush vegetables with additional oil.