Blistered Summer Vegetables

Behind our barn, we have a grill a neighbor made for us out of a giant steel barrel. The grilling surface is quite large—maybe 2 by 3 feet (60 by 90 cm)—and our grill aficionado, without fail, is Laurent. In the summer months, after a day of working outside in the garden, we love it when he grills up a mix of just-picked vegetables, turning them over the fire patiently so they can really caramelize and take on the lovely smoky flavor that can only be achieved with live flame. It’s as simple