However, when I first grilled vegetables on the grill, I was pleasantly surprised. Try this recipe. But understand, colorful is not a requirement. You can do the same thing with carrots and potatoes and such.

Choose colorful ripe garden-fresh vegetables, like summer squash, eggplants, onions and different colored bell peppers. Cut eggplant, onions and squash on the bias into about 1/2″ thick slices. Cut peppers into 2 to 3″ strips or big scallops. About an hour or so before grilling, combine vegetables with any good olive oil-based vinaigrette or use balsamic vinegar and olive oil with added minced garlic or garlic powder, basil, pepper and salt.

Before putting these on the grill, drain vegetables well and grill on fine mesh BBQ grid. I have purchased some cookware with perforated holes and this works real well. Grill as slowly as possible until tender when pierced, turning several times and moving vegetables around with a fork so that they cook evenly. A little charring on the edges doesn’t hurt them.

5 plum tomatoes, quartered and seeded
1 ½ lbs Japanese eggplant, trimmed and halved lengthwise
1 large red onion, cut into 1/2-inch-thick slices
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 Tbsp. extra virgin olive oil
¼ tsp. salt
¼ tsp. freshly ground black pepper
Cooking spray
3 Tbsp. chopped fresh flat-leaf parsley
2 garlic cloves, minced
¼ cup (1oz) shaved Parmigiano-Reggiano cheese

Preheat grill.
Arrange first 5 ingredients in a single layer on a baking sheet. Brush vegetables evenly with oil; sprinkle with salt and pepper.

Place eggplant, onion, and peppers in a single layer on grill rack coated with cooking spray. Grill 4 minutes on each side or until charred. Remove from grill. Place peppers in a large zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers, and cut into thin strips. Cut eggplant into 1/2-inch pieces.

Arrange first 5 ingredients in a single layer on a baking sheet. Brush vegetables evenly with oil; sprinkle with salt and pepper. Place eggplant, onion, and peppers in a single layer on grill rack coated with cooking spray.

Grill 4 minutes on each side or until charred. Remove from grill. Place peppers in a large zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers, and cut into thin strips. Cut eggplant into 1/2-inch pieces.

Mustard Salad Dressing
4 tablespoons mustard
2 tablespoons light cream
2 tablespoons sugar
2 tablespoons vinegar
1/4 teaspoon salt
dash of pepper

Sunshine Potato Salad
4 cups diced, cold cooked potatoes
1 small onion
2 tablespoons chopped parsley
1 cup chopped celery
1 teaspoon salt
mustard salad dressing you just prepared
crisp lettuce

Combine the potatoes, onion, parsley, celery and salt. Add the mustard salad dressing and toss gently to mix well. Chill for about an hour.