The flavors of grilled vegetables are spectacular. Good enough anyway to turn vegetable haters into vegetable lovers. My favorites on the grill are onion, tomato, pepper, asparagus, summer squash, and eggplant. I cut up whatever I plan to grill, put the slices and pieces in a large bowl or pot, drizzle on enough olive oil to coat lightly, and toss them all together with salt and pepper. Leftovers are delicious out of the ‘fridge.