Even people who aren’t interested in vegetables like them when they’re done Michele Scicolone’s way—tossing them in an olive oil, garlic and herb mixture before grilling. What I love about this easy recipe is that you taste the vegetables, yet the dressing enhances all the flavors. Let’s face it, you can’t go wrong starting with olive oil and garlic, and then fresh thyme and parsley get tossed in. Go ahead, try it on the kids; slip some onto burgers, or use theses veggies on top of pasta with a little grated cheese at the end. Use whatever vegetables are in season, or whatever ones appeal to your taste. (As Michele says, you could use scallions, asparagus, bell pepper wedges, fennel, and radicchio.) If I have guests who don’t mind a little zip, I sometimes put out a small dish of red pepper flakes, and one with canned anchovies I’ve melted beforehand in a saute pan.