GRILLED VEGETABLE PLATTER

2 large eggplants, ends trimmed
2 yellow squash (8 ounces each), ends trimmed
1/2 cup olive oil (reserve 2 tablespoons)
Salt, to taste
Freshly ground black pepper, to taste
2 red onions, peeled and sliced 1/2-inch thick
2 large ripe beefsteak tomatoes, sliced 1/2-inch thick
2 red bell peppers, halved lengthwise and cleaned
2 yellow bell peppers, halved lengthwise and cleaned
2 tablespoons chopped flat-leaf parsley

Be sure to cut the onions and tomatoes nice and thick and to handle them carefully so they don't come apart on the grill.

1. Slice the eggplants crosswise, 1/2-inch thick. Slice the squash lengthwise, 1/4-inch thick. Brush the slices on both sides with some olive oil. Grill over hot coals (eggplants, 4 to 5 minutes per side; squash, 3 minutes per side) until browned and tender. Sprinkle with salt and pepper to taste, then set aside.

2. Brush both sides of the onion and tomato slices with some olive oil. Grill over hot coals (onions, 6 to 7 minutes per side; tomatoes, 4 to 5 minutes per side) until browned and tender. Sprinkle with salt and pepper to taste, then set aside.

3. Grill the bell peppers, skin-side down, for 12 to 15 minutes or until the skins are well charred. Remove the peppers to a plastic bag, seal tightly for 15 minutes to steam, then slip off and discard the charred skins.

4. Arrange vegetables on a large platter. Drizzle with the reserved 2 tablespoons of olive oil and sprinkle with parsley.

Serves 8.