I had some leftover chicken from a previous cook, some tabouleh and decided to add charcoal grilled vegetables: courgette / zucchini, fennel, and spring onions / scallions.
They were very simply prepared, just lightly dressed in olive oil, a little lemon juice, salt and pepper, then grilled over a direct heat. I gave the fennel slightly longer than the courgettes or spring onions to give it a bit of char.
I’d say it’s a toss-up as to whether I prefer courgette/zucchini or aubergine/eggplant. But when you’re grilling veggies you don’t have to choose - win/win!
This seems like a pretty easy path to baba ganoush, too.