Then place the sliced, salted vegetables on a sheet pan, and brush with olive oil that’s been infused with garlic, thyme, rosemary, and oregano. Next, turn them over and brush the other side. If you have a grill on your indoor range, it will work great for grilling, as you don’t have to worry about the pieces falling through. Many stores sell mesh baskets that can be used for grilling vegetables and fish on outdoor grills.
Each vegetable has it’s own perfect cooking time, so you’ll have to keep an eye on them and test for “done-ness”. Drizzling the finished platter with balsamic vinegar and a shower of freshly chopped basil gives everything a dramatic finish!