Step 1

1 Prepare the grill for direct heat or preheat a gas grill to medium-high (400 to 450 degrees)

Step 2

2 If using a charcoal grill, light the charcoal; once the coals are ready, distribute them evenly in the cooking area

Step 3

3 For a medium fire, you should be able to hold your hand about 6 inches above the coals for 4 to 5 seconds

Step 4

4 Have ready a spray water bottle for taming any flames

Step 5

5 Brush all the sliced vegetables with oil on both sides, then season with the salt and pepper

Step 6

6 Use a vegetable grilling basket or place them directly on the grill, in batches if needed

Step 7

7 Close the lid and cook, turning them once or twice, until they have grill marks and are softened, about 10 minutes total for the eggplant; 7 or 8 minutes total for the zucchini, onion and bell pepper; and 6 minutes for the tomatoes

Step 8

8 Allow the vegetables to cool slightly

Step 9

9 When ready to serve, drizzle the grilled vegetables with the vinegar

Step 10

10 Arrange 3 or 4 slices each of zucchini and eggplant in a circle, overlapping slightly, on each plate

Step 11

11 Top each with 2 slices of bell pepper, then 2 tomato slices and a few grilled onion rings

Step 12

12 Garnish with the basil ribbons