Tuscan Grilled Summer Vegetables

• 1 eggplant, 1 pound, sliced into 2-inch-thick rounds
• 1 white eggplant, 1/2 pound, sliced into 2-inch-thick rounds
• 2 summer squash, cut into 2-inch-thick slices, lengthwise
• 2 zucchini, cut into 2-inch-thick slices, lengthwise
• 2 patty pan squash, cut into 2-inch-thick slices
• 1 tablespoon kosher salt
• 3 large, ripe tomatoes, cut into 2-inch-thick slices
• 1 yellow bell pepper, seeded, deveined, cut into 2-inch-wide slices, lengthwise
• 1 red bell pepper, seeded, deveined, cut into 2-inch-wide slices, lengthwise
• 1 medium red onion, peeled, sliced into 1/2-inch-thick rounds
• 1 cup coarsely chopped basil
• 2 cups Tuscan marinade (see above)

1. Put eggplant, zucchini and squash in a colander.
2. Add salt.
3. Toss and set aside to drain for 30 minutes.
4. Rinse, pat dry and place in a large, shallow glass or ceramic dish.
5. Add the remaining vegetables and basil.
6. Cover with the Tuscan marinade.
7. Refrigerate for 8 hours, turning once.
8. Grill over hot coals until tender, about 5 to 10 minutes per side.

eggplant, white eggplant, summer, zucchini, patty pan, kosher salt, tomatoes, yellow bell pepper, red bell pepper, red onion, basil, marinade

Taken from cooking.nytimes.com/recipes/6268 (may not work)