Consider this recipe a starting point, and remember that simple combinations produce great results! If you use tomatoes or leafy greens like bok choy, add them during the last 5 minutes.
2 summer squash
2 small eggplant
2 bell peppers
1 onion, sliced into ½-inch rings
Local herbs of choice, torn or minced
Flake salt ( Jacobsen or Maldon)
Cut the summer squash, eggplant, and bell peppers into 1- to 2-inch pieces (remove the seeds and core from the peppers). Combine with the onion rings, drizzle with olive oil, and toss to coat. Cook in a grill basket for 10 minutes—keep checking the basket and toss a few times (wear oven mitts!) so the vegetables don’t burn. To serve, sprinkle with herbs and flake salt.
—recipe by Amy Andrews, RIPE Food & Wine