Finish bell peppers with red wine vinegar
First I halve the peppers and remove the pit and seeds, then I sprinkle the interiors with salt, sugar, and cracked black pepper. Then I grill them on high heat briefly until they're somewhat tender and charred, about 5-10 minutes, before drizzling them with olive oil and red wine vinegar.
Char onions for flavor, saute them for texture
I thinly slice onions in rings and grill them on high heat for 5-8 minutes until they develop a char and become slightly tender. Then I transfer them to a large skillet (on either the stovetop or grill) and caramelize them in olive oil with a drizzle of honey, pinch of salt, and cayenne pepper. Cook the rings over low heat until they're tender, about 25-30 minutes. I serve onions like this with steak, shrimp, and burgers, or even on a cauliflower steak.
Eggplant needs help in the oven before it's transferred to the grill
First I halve the eggplant lengthwise and arrange the halves flesh-side up on a baking sheet. Then I drizzle them with olive oil, then toss on some dried oregano, paprika, and salt. Roast them in the oven until tender and browned, about 15-30 minutes, depending on the size of the eggplant. Place the eggplant halves flesh-side down on the hot end of the grill and cook for an additional 5-10 minutes or until they develop a nice char. I like to finish them with a sprinkle of balsamic vinegar. This kind of eggplant preparation goes well with pasta and lamb and on pizza.
Grilled radicchio makes an excellent salad base
My favorite way to prepare bitter radicchio is to quarter it and drizzle with olive oil and salt. Grill 15-25 minutes, depending on the size, on the medium-hot part of the grill until it's tender. The grill will mellow out the flavor. Drizzle with a vinaigrette made of raspberry vinegar, olive oil, and a dollop of mustard. It's also nice to sprinkle a few raspberries over it for freshness.