Heat your grill to medium- low.
For the first batch I used:
red peppers, zucchini and yellow summer squash
Cut them into 2" to 4" pieces so they don't fall through the grates on the grill
I brushed them on both sides with Soy Vay Hoisin & Garlic Sauce
Then grill on one side until brown grill marks appear. Turn over and do the same. A bit of brown is good!
As they were done, I would add them to the top grate on the grill so they don't steam on top of each other. When they were all done, I then arranged them on a nice plate.
NEXT: I cut the seed head off of the garlic scapes. Leaving whole, I put them in a plastic bag, sprinkled a little olive oil over them, and a little balsamic vinegar. I made sure they were coated. I then put them on the grill and closed the cover. They were making popping noises. I then turned them until they were done. I brought them into the house and cut each scape into 3 pieces and then placed them in the middle of the veggie plate. They were delicious and not overpowering at all. The grilled veggies were also delicious!