Preheat the grill to 450.

Slice the vegetables such as eggplant, squashes, potatoes, and sweet potatoes to ¼-½ inch thick. Slice bell peppers into thick strips, about 1-inch wide.

Put vegetable pieces into a large ziploc bag. Pour in olive oil, salt, and pepper. Shake well to make sure all the vegetables are coated.

When the vegetables are prepped, turn the grill down to 400 or so and place the vegetables on the grill. Close the grill to keep in the heat.

Set your timer for 2 minutes. When your timer goes off, check the bottom sides for charring (you want nice, dark marks on them). If they are ready, flip and set for another 2 minutes. If they need more time, give them another minute and check again.

Once you have flipped them, set your timer for the same amount of time you grilled them on the first side. When timer is done, remove the veggies from the heat and serve.