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TIMING

Prep: 10 minutes

Grill: 10 minutes

GRILL TOOLS AND EQUIPMENT

• Grill screen

• Long-handled spatula

* * *

THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 6 SERVINGS)

Oil for coating grill screen

1 medium eggplant, cut into ¾-inch-thick rounds

1 medium zucchini, cut lengthwise into ¾-inch slices

1 red bell pepper, seeded and cut into strips

1 large onion, peeled and cut into wedges

3 portobello mushrooms (about 6 ounces), trimmed and thickly sliced

4 tablespoons extra-virgin olive oil

2 cloves garlic, minced

½ teaspoon kosher salt, plus more to taste

¼ teaspoon coarsely ground black pepper, plus more to taste

1 can (about 15 ounces) Italian-style diced tomatoes

¼ cup chopped fresh basil leaves

Shredded or shaved Parmesan cheese

DIRECTIONS

1. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.

2. Toss the eggplant, zucchini, bell pepper, onion, and mushrooms with 2 tablespoons of the olive oil, the garlic, and the salt and bell pepper in a large bowl. Place on the grill screen and grill until browned and tender, about 5 minutes per side. Watch carefully: Different vegetables cook at different rates. Turn as needed.

2. Cut the vegetables into large bite-size chunks and place in a serving bowl. Toss with the tomatoes, basil, and remaining 2 tablespoons olive oil. Season with more salt and pepper, garnish with Parmesan, and serve.

Grilled Tomatoes with Basil Butter

Grilling tomatoes brings out their juices and softens their fiber, so it is best to start with fruit that is not too ripe to ensure that the slices keep their shape. They are coated simply and elegantly with melted butter infused with fresh basil.

TIMING

Prep: 10 minutes

Grill: 6 minutes

GRILL TOOLS AND EQUIPMENT

• Grill screen

• Long-handled spatula

MAKING SUBSTITUTIONS

• Almost any fresh herb can be substituted for basil. Tomatoes are equally delicious with mint, tarragon, oregano, or flat-leaf parsley.

* * *

THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 6 SERVINGS)

3 to 4 large, barely ripe tomatoes (6 to 8 ounces each)

1 tablespoon extra-virgin olive oil

½teaspoon kosher salt

¼ teaspoon ground black pepper

Oil for coating grill screen

2 tablespoons salted butter

½ cup chopped fresh basil (about 20 leaves)

DIRECTIONS

1. Heat the grill as directed. Put the grill screen on the grill to heat up.

2. Cut the tomatoes into ½-inch-thick slices. Coat the slices with the olive oil, salt, and pepper.

3. Coat the grill screen with oil. Put the tomato slices on the grill screen and cook, uncovered, until browned and barely tender, about 6 minutes, turning halfway through.

4. Melt the butter in a small skillet. Add the basil leaves and stir until wilted, a few seconds. Arrange the tomato slices slightly overlapping on a serving platter, pour the basil butter over the top, and serve.

Grilled Green Tomatoes with Cajun Dressing

Green tomatoes are not just unripe red fruit. They are lemony tart and slightly crunchy, and when it comes to grilling they are the tomato of choice. Unlike ripe red tomatoes, which have a tendency to collapse on the grill, green tomatoes brown and crisp on the edges as their interior softens and swells with juice. In this recipe they are coated with a spicy rub and topped with a creamy dressing. If you don’t have a garden, your biggest challenge