When you're swimming in produce at this point in the summer, grilling up a bunch of mixed cut vegetables is a great way to use a lot at once. Go ahead and make more than you'll eat at one meal. The leftovers are good warm or cold and can be used in a variety of ways. Try them with hummus in a pita, or tossed with pasta and herbs, or as a pizza topping, among other options.
Good veggies for this mix include eggplant, sweet peppers, zucchini, and summer squash. You can through in some shallots or onions for a mild kick, and mushrooms are an excellent, deeply flavorful addition. Grilling time will vary depending on how large or small you cut the vegetables - smaller pieces cook faster. Squash or zucchini take a bit longer than the others, so you may want to cut them a little smaller. Note that you'll need a grill basket for this.
8 cups mixed cut summer vegetables
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup minced garlic
Salt and pepper to taste
Place the vegetables in a large bowl. Combine the remaining ingredients in a small bowl or jar, then pour over the vegetables and stir until everything is well coated. If you have time, let them marinate, stirring occasionally, for up to an hour or two.
Grill the vegetables in a grill basket over medium heat, stirring every 5-8 minutes or so, until done to your liking. This will take 25-30 minutes, depending on how large or small the pieces are.