Grilled Vegetables

Ingredients

To prepare the grilled vegetables, thoroughly wash all the vegetables under cold running water and pat them dry.
Slice the zucchini and eggplants into rounds about 4–5 mm (approx. 1/5 inch) thick.
Remove the tops from the bell peppers and cut them in half. Use a knife to remove the inner white ribs and seeds. Cut them into strips, then into large chunks, and set aside.
Remove the stems from the tomatoes and slice them into rounds, also 4–5 mm thick. Once all the vegetables are sliced, place a grill pan over medium-high heat.
When the grill is very hot, cook the vegetables in batches: arrange the bell peppers side by side and grill for 5 minutes, turning them with kitchen tongs for even cooking. Next, grill the zucchini for 3 minutes, followed by the eggplant rounds for another 3 minutes. Always turn the vegetables regularly to ensure uniform cooking.
Finally, cook the tomatoes for about 4 minutes until nicely grilled.
Serve the grilled vegetables seasoned with olive oil, salt, and black pepper.