This dish is just amazing. It comes from my sister-in-law, Liz, and is healthy as can be. The first thing you have to do is get the right pan for cooking vegetables on the grill. I found the perfect one at Bed, Bath and Beyond and it was under ten dollars. It's a non-stick pan about the shape of a wok, with holes all over it. It holds a large amount of cut up vegetables and is easy to clean.
I made this just last night and forgot to photograph the results so you'll have to trust me that it is colorful and appealing as well as delicious and healthy.
I am not even going to write this out as an actual recipe it's so simple. Just fire up the grill if you're using coal, and then cut up the vegetables. If you're using a gas grill, you can light it after cutting the vegetables. Medium heat is best -- not too hot -- you don't want the vegetables to burn, just soften and get some attractive grill marks and flavor.
Cut up a combination of vegetables into bite sized pieces. I would recommend always using onion for flavor, but any combination works. Last night I used about half an Asian eggplant (long, skinny kind), a small zucchini, two large onions (one red and one white) cut into wedges, a yellow pepper, and some broccoli. Everything but the broccoli was from the farm stand. I like to add some cherry tomatoes at the end just for a little extra flavor. They also provide a little "sauce" to the mix.
You'll want to spray the pan with cooking spray or olive oil from a mister, and either spray the vegetables as well or put all the cut vegetables into a Ziploc with a tablespoon or two of olive oil and mix it around so that all are lightly coated. Put the vegetables in the pan on the barbecue and sprinkle lightly with salt and pepper. If you like, you can also sprinkle on some other herbs or even some garlic powder.
The vegetables take a while to cook -- that's why you should wait to add the tomatoes if you're adding them -- they cook very quickly. If you're grilling anything else that cooks quickly, start the vegetables first. Depending on the heat of your grill, it could take anywhere from 20 to 30 minutes. Check the pan and stir up the vegetable mix frequently, but between stirring, close the top of the grill. When the majority of the vegetables seem soft and slightly charred, add the cherry tomatoes if you're using them. Cook for about 5 more minutes. The tomatoes should look slightly shriveled but not burst when done.
You can serve this as a side dish with meat or fish or as a main dish with some pasta or quinoa and a little cheese such as mozzarella, parmesan or goat cheese crumbled on top.