When I grill veggies, I grill them naked, with absolutely nothing on them. Simply slice the eggplant and zucchini any way you would like and grill. Dress with the garlic anchovy dressing directly before serving....you won't go back!
The garlic anchovy dressing is called Acciugata Di Renato and is from the Extra Virgin cooking show website; I'm copying it here because Jack will want this recipe someday and we don't want to lose it!
1 clove garlic, crushed
5 T olive oil
2 T water
1 handful flat-leaf parsley, chopped
1 T capers
In a skillet, mix together the garlic, oil and water and cook on a low flame.
Do not brown the garlic.
Add the anchovies.
Add parsley, capers, salt and pepper; Serve over grilled vegetables.