Grilled Summer Vegetable Medley

Arrange sliced eggplant in a single layer on a large rack placed over a baking sheet. Sprinkle both sides of the eggplant generously with coarse salt. Let stand for 20 to 30 minutes, this will draw the bitter juices from the eggplant. Rinse the eggplant under cold water and pat dry with paper towels.

Meanwhile, prepare the grill for direct grilling. Preheat to high heat.

Rinse the red and yellow peppers, remove the seeds and cut into thick strips. Rinse the green peppers and leave whole. Cut the garlic bulb in half.

In a small bowl, mix the olive oil, lemon juice, chopped garlic, salt and pepper to taste. Arrange the vegetables and garlic halves on a preheated vegetable grate or preheated grill basket, brush lightly with oil and lemon mixture and place on the hot grill grate.

Grill for 4 to 8 minutes per side, or until nicely browned on all sides. Transfer the grilled vegetables to a serving platter and drizzle with remaining oil and lemon mixture. Serve warm or cold.