2 medium eggplants
4 medium zucchini
1/2 cup of extra-virgin olive oil
salt and freshly ground black pepper to taste
minced fresh herbs such as basil, oregano, marjoram, and parsley
balsamic vinegar (optional)
1. Preheat charcoal or gas grill.
Remove both ends of the eggplant and zucchini, leaving the skin on. Cut into rounds 1/2 inch to 3/4 inch thick. The zucchini may be sliced vertically instead of into rounds.
3. Lay slices on cookie sheet and brush lightly with olive oil. Alternatively, the vegetables may be marinated for 15 minutes in the olive oil and herbs before grilling.
4. Grill vegetables on the grill, turning once until they are golden--approximately 4 minutes on each side. Watch carefully to prevent overcooking.
Immediately transfer the eggplant and zucchini slices to a platter, brush them with the remaining olive oil; sprinkle with salt and a few grindings of pepper and fresh herbs or balsamic vinegar if desired.