Ratatouille of Grilled Vegetables

Prepare all the vegetables, seasoning them with salt as you go. Trim the ends from: 1 medium eggplant, 2 medium summer squash. Cut into 1/4 -inch slices.

Peel and cut crosswise into 1/4 -inch-thick slices: 1 large onion. Cut in half lengthwise and remove the stem and seeds from: 2 sweet peppers. Remove the core from: 3 ripe tomatoes. Cut off the ends and then cut in half crosswise.

Prepare a medium-hot fire and place a grill over it to preheat. When the fire is ready, clean the grill well and oil it using a cloth or paper towels. Pile up a few coals under part of the grill to make the fire hotter there.