1/4 cup lemon juice
1/4 cup oil
1/4 cup soy sauce
1 tsp. grated fresh ginger
1 clove garlic, minced
2-3 summer squash or zucchini
Combine marinade ingredients in a large shallow bowl, baking pan, or heavyduty plastic bag. Slice eggplant and squash lengthwise, 1/4 - 1/2 inch thick. Cut peppers in half and remove seeds.
Add vegetables to marinade and turn a few times so that they are completely coated. Allow vegetables to marinade one hour or longer.
Cook on a hot grill until both sides are browned, about 7 minutes. Most anything may be grilled this way. Grill tomatillos whole – tomatillos become mushy but very tasty (try making them into a salsa). The Wholefoods Cookbook suggests quartering peaches or nectarines and cooking them until the fruit is hot and lightly colored, about 5 minutes or so.