Instructions: 1. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with cooking spray. The coals should be moderately hot to hot.

2. Remove the outer leaves of the head of cabbage. Cut into quarters, leaving the core intact. Trim the ends, and place on cooler part of grill.

Cook, turning often, until cabbage is fork-tender and golden, 10 to 12 minutes.

3. Trim the endive, and cut in half lengthwise, leaving core intact.

Drizzle with olive oil and lemon juice. Rub with garlic, and season with salt and pepper. Place on grill, and cook, turning often, until fork-tender, about 10 minutes.

4. Place the whole eggplants on the prepared grill over indirect heat.

Season with salt and pepper. Cook, turning often, until the eggplant is tender and soft, about 25 minutes.

5. Combine all the grilled vegetables in a large serving bowl, and serve warm.

NOTES : Evan prepares vegetables to complement the grilled meats; he cooks cabbage, Belgian endive, and eggplant, cut into large pieces or left whole, right on the grill.

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