This is a good, versatile grilled vegetable recipe. After the vegetables are grilled they are tossed with a basic olive oil and vinegar dressing with mustard. These vegetables can be served warm or cold, pair well with grilled meats or fish, and can be used in a sandwich. The pepper, zucchini, eggplant combination is used here but other vegetables may be combined.Adapted from a recipe by Ali Slagle, The New York Times.