Use any combination of vegetables. Right now I’m into radicchio, egg plant and zucchini. If using radicchio, keep the root in tact and slice them into quarters. That way they won’t fall apart on the bbq.
If you have the time, chop some garlic into a container with olive oil and allow to marinate – over night is best. If not, just use olive oil. Brush each side of the vegetables and season well with kosher salt and black pepper. Place on bbq until dark spots appear, turn them over and cook again. Place on a platter.
In the meantime, heat 1 cup of sherry vinager and 1/4 cup of sugar together on the stove for a few minutes. Place in a squeeze bottle and splash over vegetables. The sherry vinagrette works just as well over roasted vegetables.