I simply coat them lightly with olive oil and season with my favorite seasoning, then grill (along with other veggies). If I'm going to use them IN a dish after grilling (say, add to a salad, ratatoulle, rice or pasta dish), I remove the gills before grilling (they'll turn everything black). I love to make a grilled ratatoulle -- grill zuccini (courgettes), eggplant (aubergine), onions, mushrooms, a head of garlic. At the right time of year, halves of tomatoes. Then I cut the veggies up, add more of the seasonings I like, toss, and drizzle maybe with a bit of balsamic. It used to amuse me to no end when camping macho-type older men (steak and potatoes, hoorah) would come by to find out what delicious-smelling stuff I was cooking was. Vegetables?