Recipe for Spicy Grilled Eggplant and Zucchini Salad with Thai Flavors

Brush grill grates with grapeseed or peanut oil, then preheat grill to medium-high. (You can only hold your hand there for a couple of seconds at that heat.) Wash and dry eggplant and zucchini, trim ends, and cut into lengthwise strips. Brush vegetables with oil and season with salt and fresh ground black pepper. Lay strips on the hot grill, flesh side down and cook about 5-7 minutes or until grill marks appear. Turn vegetables and cook until that side has nice grill marks, about 5-7 minutes more. Zucchini may take slightly longer than eggplant, but grill all vegetables until they are nicely charred and cooked through.