Grilling

Almost all types of sturdy vegetables are good for grilling. Larger vegetables should be cut into thick slices, while smaller vegetables can be left whole. Let vegetables sit in a marinade or toss them with olive oil, salt, and ground pepper before grilling. Good candidates for grilling include corn, eggplants (aubergines), fennel, onions, bell peppers (capsicums), and zucchini (courgettes).