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1
Slice eggplant, zucchini, and summer squash into 1/4 inch slices.
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2
Put a layer of eggplant in a deep dish and salt it.
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3
Add another layer and salt it.
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4
Continue until eggplant is all salted.
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5
Let the eggplant sit for 2-3 hours occasionally draining liquid.
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6
Fire up the grill.
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7
Pour olive oil into a shallow flat-bottomed bowl and use it to coat both sides of each slice with olive oil.
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8
Put slices on grill.
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9
Grill till grill marks are prominent.
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10
Remove slices and let cool.
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11
Slice each flat slice into 1/2-1 inch strips.
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12
Place in a wide shallow bowl (see above).
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13
Drizzle a good amount of olive oil over the strips (You should have excess oil in the bottom of the bowl).
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14
Add garlic and herbs to taste.
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15
Salt and pepper to taste.
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16
Allow to marinate for 30-60 minutes.
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17
Serve.
