1. Slice vegetables such as summer squash, peppers, potato, and eggplant into "steaks." For smaller pieces of vegetables (cherry tomatoes, onion chunks, mushroom tops), use skewers or a grilling basket.
  2. To prevent the outside of the vegetables from getting charred, first microwave the cut-up veggies for 1 to 2 minutes, then brush with olive oil. Put smaller pieces in a plastic bag, add a little oil, and shake to coat.
  3. Arrange on the grill, skewer, or grilling basket. Cook until tender, turning with tongs or a metal spatula. Allow about 5 to 10 minutes for the vegetables to cook.

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