2 small zucchini
2 yellow squash
1 medium eggplant
1 large sweet onion
1 red pepper
1 yellow pepper
3 tablespoons olive oil
1 teaspoon coarse salt
½ teaspoon freshly ground pepper, or to taste
Peel or scrub vegetables according to your minhag. Slice zucchini and yellow squash diagonally into ¼” slices. Slice eggplant lengthwise into ½” slices. Stack the slices and cut into sticks ½” wide. Core peppers and cut them into strips approximately 1 inch wide. Slice the onion into rings ¼” thick.
Toss vegetables with oil, salt, and pepper in a large bowl.
Heat your grill pan over medium-high heat until a drop of water sprinkled on it sizzles and disappears. Lower flame to medium and spread the vegetables in the pan. Cook 7-8 minutes or until black “grill marks” appear on the vegetables tossing once during cooking.