You can get the same kind of "grilled" effect by using your broiler.

Cut the vegetables fairly thickly, about 1-inch, oil well, season with salt, pepper and any herbs that you like and lay on a shallow pan. Broil as close to the heat as you can, turning over when they are flecked with brown on one side. Turn over to cook the other side. Sometimes broiling on one side will do the trick. You want them soft, but not falling apart.

Eggplant, zucchini, summer squash, tomatoes, large mushrooms - trim the stem flush with the cap - and sweet bell peppers all broil well. Eggplant will take the longest to cook. You can also split endive and radicchio in half and broil it too.

Karen