Oh boy... this is going to be on your menu all summer! It's really tasty and filling. Plus, cooking it on the grill means you don't have to heat up the kitchen on a hot day. We chose to add potatoes ...

Drizzle shrimp, eggplant, red and yellow peppers, zucchini and red onion with 2 tablespoons olive ... about 2 minutes per side. Spread the grilled veggies and their pooled juices across a platter.