In Rossio we grill a lot of vegetables and that's not for show. It adds flavor, a diamond also looks nice and you can use hot or cold vegetables.
Grill a few slices zucchini, eggplant and some thinly sliced fennel. Mix olive oil, lemon juice, garlic and some pepper and salt together and spread the grilled vegetables with it.
Delicious with a scoop or buffalo mozzarella with some lettuce leaves. In bitter vegetables, the bitterness becomes a bit less after grilling. So you get a delicious taste, for example grilled endive or pick some leaves of radicchio (the round red lettuce) and grill these very short and stir into the risotto, sprinkle with grated Parmesan cheese and some drops of balsamic vinegar... really delicious!
Or grill a halved tomato with thyme and sprinkle with coarse sea salt, it tastes good with a piece of meat. How about grilled mushrooms, which you marinate after grilling in olive oil, lemon, garlic and parsley?
Enjoy! Chef cook Paul Geelhoed Rossio Restaurant Delft, The Netherlands.