Or prepare an outdoor grill, letting the coals burn down to the gray-ash stage. Cook for 2 to 3 minutes, or until you see charred grill marks on the bottom side of the vegetables. Turn and grill other side for 2 to 3 minutes. Serve the marinade on the side as a dipping sauce. A feast of grilled vegetables is irresistible, and leftovers are terrific additions to pastas, salads, sandwiches and soups.
Many salad vegetables are delicious when grilled, especially endive and radicchio.
Asparagus is an amazement. After parboiling, marinate in olive oil, lemon and herbs. Parboil briefly, then marinate in a little teriyaki sauce and a dash of balsamic vinegar. After parboiling, baste with a little butter seasoned with preserved ginger and garlic. If you're not parboiling them, whole potatoes, whole sweet potatoes, large pieces of winter squash and whole eggplant are best cooked over indirect heat in a covered grill.