I like to grill cut up vegetables in my grill basket. Shaped like a saute pan or flat-bottomed wok, it is quicker than threading all the veggies on skewers and gives me all the char and taste.
This batch combines goodies my husband, Gary, scored from the farm stand -- baby eggplants and small, colorful hot peppers -- with onions and whole garlic cloves. You do need to stir and toss the veggies as they grill to prevent them from burning and to get them to cook evenly.
Once the eggplant was tender and charred, I mixed the vegetables above with a batch of cherry tomatoes (also from the farm stand) I had previously cooked on the barbecue until they were soft and smoky in the grill basket. I drizzled olive oil to taste, added salt, pepper, minced lemon zest and chopped basil and served as a side dish to my red-wine marinated grilled tofu and the guys' red-wine marinated flank steak.
I used the marinade from this post.
To cook the tofu, I cut the block of tofu in half lengthwise and then in half crosswise, scored it deeply and marinated, turning often for about an hour before grilling on a greased rack. I recommend cooking down the marinade and serving as a sauce otherwise it would be a bit dry.
To cook the flank steak, I did as directed in the post. Be sure to let the steak rest 10 minutes or so before slicing it very thinly against the grain.
For an alternate version of the eggplant dish (made up more like a salsa with a slightly different flavor profile, plus ideas for other variations), please see my post here.