At a glance
You're grilling fresh vegetables and chickpeas in a deep pan right on the grill for about 15 minutes—the key is adding the tomatoes and chickpeas halfway through so they don't overcook. This is a smart move if you're already grilling meat, since everything cooks together and you'll have a hearty, protein-packed salad ready in under 35 minutes.
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Mix the ingredients
Cut the eggplant, zucchini, onion, and tomatoes into chunks. Pour a little olive oil into a deep pan with no plastic parts (since it's going on the grill) and add the vegetables, setting the tomatoes aside for now. Season with salt and pepper.
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Tip
If you'd rather not cook the vegetables directly on the grill, you can simply sauté them and let them stew gently on the stove instead.
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Grilling
Place the pan of vegetables on the grill and cook for about 15 minutes. A grill with a lid works best, and you can grill the meat alongside at the same time. After 10 minutes, add the tomatoes and chickpeas and grill for another 5 to 10 minutes.
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