Grilled Eggplant, Tomatoes and Zucchini

Ingredients

• 2 tablespoons salt, plus more for sprinkling
• 2 medium eggplants, trimmed and sliced diagonally (about 3/4 inch thick)
• 2 small zucchini, trimmed and halved lengthwise
• 4 roma tomatoes, halved lengthwise
• about 1/3 cup olive oil
• black pepper
• fresh herb
• parmesan cheese

Directions

1. 1

   In a large bowl, dissolve 2 tablespoons salt in 3 quarts cold water. Add eggplant slices and weight with a plate or inverted bowl. Let sit 30 minutes.

2. 2

   Meanwhile, prepare a charcoal or gas grill for medium-high heat (you can hold your hand at grill level only 3 to 4 seconds).

3. 3

   Drain and dry eggplant. Lay vegetables on a platter. Brush one side with olive oil and sprinkle with salt.

4. 4

   Brush grill with vegetable oil. Lay vegetables on grill, oiled side down. Close lid of gas grill and cook until grill marks form, about 5 minutes.

5. 5

   Brush dry side of vegetables with olive oil and sprinkle with salt. Turn over, close lid of gas grill, and cook until tender, 3 to 5 minutes. Serve vegetables hot or at room temperature.