Peppers directly on the flame, make the skin go completely black, then you can rub it off very easily.

Cut the top layer off 12 tomatoes, and empty them in a bowl. Add fresh garlic, a roughly chopped onion, some kind of chilli (really depends which part of the world you live in), a small red pepper, a good dash of olive oil and a small dash of balsamic vinegar, salt and pepper. Throw the mixture in a blender, and give it a few pulses, but keep it rough.

Fill the empty tomatoes with the mixture, and put them on a very high position on the barbecue to cook slowly. It really depends on the kind and quality of tomato you have, but when you have very good tomatoes, you can get the filler to cook without having the whole tomato going smush. If you feel the tomato is going too soft, just take it off the heat and serve -- even when cold this is pretty good.

Add a piece of ham (smoked spanish ham, is pretty good with this), serve with bread and a small bowl of parmesan cheese soaked in olive oil.

IMO, the best vegetable to be grilled is chicken.

EDIT: And don't tell me they aren't gardengrown..

I second garlic. (peeled)
It's sweet as is or lovely when dipped inside sesameoil+salt combo.

...asparagus, broccoli, zucchini, padrón peppers... yummy...

Garlic for sure, not crushed or sliced, just peeled and left whole. Pumpkin is good, and egg plant cut into steak-like strips is tasty too. I would also try some shitake mushrooms.

Here's how many Koreans eat garlic on charcoal grill and it's beautiful. You make a little bowl out of aluminium foil and put sliced (not too thin) garlic inside, then put some sesame oil inside. (about 1/3 level of garlic) Then put it on top of grill. Let it sit for a good 10 or so minutes. (stir it up as needed) Garlic will boil inside the oil and will result in awesome soft and sweet garlic without any burnt marks. =)

EDIT: I have uploaded the photo to an image host.

+1 this is garlic at its best.
You can also do endives (chicory).

Link is "forbidden"

But I get the idea... love sesame oil too.

***

The garden is shaping up.

Cubanelle and Anaheim peppers...
Some Red Bell peppers...
Plum and Cherry tomatoes

And now a side garden more in the sun for onions now, and garlic next season

I love Broccoli and zucchini but they require too much space on our small inner city lot.

Thanks for all the input. Keep it coming. We be a grillin' soon.

I grilled some vegetables. They clammed up until they could speak with a lawyer. Really left me in a stew.

This thread made me think about a bluetooth meat thermometer..but it doesn't seem to exist :-(

For the veggies.. thinly (longitudinally) sliced zucchini which are then wrapped around goat cheese..have to try the Korean garlic thing.