At a glance
You're charring fresh vegetables and chickpeas right on the grill in one pan, which means you can prep the whole meal alongside your main dish in just 30 minutes. The main trick is getting the timing right—you'll add the tomatoes and chickpeas halfway through so they don't overcook, and a lidded grill works best for even cooking.
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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 on the grill, you can simply sauté and lightly stew them 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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