Grilled Eggplant, Tomatoes, and Zucchini

This basic method of cooking eggplant, tomatoes and zucchini on the grill is also suitable for other vegetables, including green onions and bell peppers cut in half.
In a large bowl, dilute 2 tablespoons of salt in 3 liters of cold water. Place the eggplant slices and mixture on a plate or inverted bowl. Let stand for 30 minutes.Meanwhile, preheat a charcoal or gas grill over medium-high heat (you can keep your hand at grill level for only 3-4 seconds).Drain and dry the eggplant. Place the vegetables on a platter. Brush one side with olive oil and sprinkle with salt.Brush the grill with vegetable oil. Place the vegetables on a wire rack, greased side down. Close the lid of the gas grill and cook until no grill marks form, about 5 minutes.Brush the vegetables on the dry side with olive oil and sprinkle with salt. Turn over, close the lid of the gas grill, and cook until tender, 3 to 5 minutes. Serve the vegetables hot or at room temperature.Note: A nutritional analysis is provided for each serving.