A grill pan is one of my favorite cooking ‘tools’: it’s fast, easy and healthy and the food looks beautiful.

Try this: chop some garlic and let sit in olive oil for some time.

Cut zucchinis, bell peppers and onions in nice large pieces, so it will be finger food when on the plate.

Cut an eggplant in halves, then quarts, lengthwise, leave the stem on. Slice in the flesh (but don’t cut through the skin).

Brush the garlic oil on the veggies. Use the pieces of garlic to stuff the eggplant with, and also rub some Italian herbs in the carves.

Now put all veggies on the grill (I have one that closes on top, so it grills on both sides simultaneously, like a tosti grill).

While the veggies are being grilled, go out in your garden (or kitchen cabinet) to find herbs, such as rosemary, oregano etc.

You can add the more thick leaved herbs like rosemary and thyme shortly before removing the veggies, the rest right after serving the hot vegetables on a serving plate. The dish is ready when the eggplant is cooked through and the other vegetables are fragrant and hot but still with a bite. Add salt and pepper to taste.

If you have a really good balsamic vinegar, now is a great time to drizzle :). Same goes for olive oil!