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Grilled vegetables can be the tasty addition to other grilled foods or became the main course in vegetarian meal.
Preparing marinades the day ahead and storing it in the refrigerator will be a nice idea.
Add fresh herbs, for example, rosemary, thyme and marjoram to the basic marinade. You may also use different oils (walnut or sesame, for example) and different vinegars (balsamic, red wine, sherry, rice wine and so on).
Here is the basic marinade: combine 2 parts of olive oil and 1 part of lemon juice with 1 peeled and crushed garlic clove.
Chili butter or herb butter will be delicious with grilled vegetables. Just made seasonings to your taste - try chili powder, seasoned salt or dried herbs - into soft, unsalted butter.
Try these tasty recipes, Grilled Vegetable and Ravioli Salad and Grilled Chicken and Vegetable Kabobs w/Chutney Barbecue Sauce.

Directions:
Choose vegetables appropriate for grilling, such as peppers, eggplant, tomatoes, corn, button mushrooms and summer squash.
Cut large vegetables into halves or slice them into large parts.
Parboil potatoes until tender before grilling. Remove silks from corn, and put in the water for about 1 hour before grilling.
Vegetables should be marinated for 15 minutes before grilling. You may also just brush them lightly with oil so they don’t stick to the grill.
Fire in the charcoal or gas grill must be medium-hot.
Place the vegetables directly on the grill grid, or inside a foil pouch or vegetable basket. Begin with the vegetables that take the longest to cook: such as potatoes or peppers. Turn the vegetables often add more marinade if needed. Take out the vegetables when they can be easily pierced with a fork.
Most vegetables get ready very quickly, so do not go away for a long time from the grill.