Grilled Vegetables

In 12-quart saucepan over high heat, in 2-inches of boiling water, heat zucchini, onions, peppers, squash, eggplants and 1 tablespoon salt to boiling.

When water returns to boil, remove peppers and squash to roasting pan.

Reduce heat to low; cover and simmer until zucchini is tender-crisp (about 5 minutes). Remove.

Cover and cook remaining vegetables 15 minutes longer. Remove.