Step 1

Cut ends off the zucchini, then cut in half lengthwise and cut into slices not quite 2 inches thick.

Step 2

Peel onion, cut off ends, cut in half, then break apart into individual layers and cut each one into same-size pieces.

Step 3

Cut red bell pepper in half, cut out seeds and stem, and cut into pieces the same size as the onion and zucchini.

Step 4

Put the vegetables into Ziploc bag or plastic container with tight-fitting lid, choosing the smallest size you can to fit all the vegetables so they get well coated with the marinade.

Step 5

Pour in enough dressing to coat the vegetables, about 1/2 cup. Add dried herbs if desired, then close the bag or container and marinate in the fridge for 4-6 hours (or all day is fine if you’re at work.)

Step 6

When you’re ready to cook vegetables, put the grill pan on the grill grate and preheat grill (and pan) to medium-high heat. (You can only hold your hand there for a few seconds at that heat.)

Step 7

Drain vegetables into a colander placed in the sink and let dressing drain off while you preheat the grill. (This is very important to prevent flare-ups when you add the vegetables to the grill pan.)

Step 8

When grill and pan are hot, pour in the vegetables and spread them around so as many as possible are touching the surface of the pan.

Step 9

Cook with grill lid closed, stirring the vegetables every 5 minutes or so to insure that they get lightly browned on all sides.

Step 10

Cook about 15-20 minutes, or until vegetables are cooked but still slightly crisp and starting to char on the edges. (I don’t mind if mine get a bit charred, but keep an eye on them if you’d like them less browned.)

Step 11

Serve hot, with salt and fresh ground pepper to season.