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Of all the possible vegetables to grill on skewers, zucchini and eggplant are some of the best, turning velvety soft and richly flavored as they sear over the flames In this recipe, they’re quickly marinated in oregano, garlic and olive oil while the grill heats, then brightened with plenty of fresh lemon juice just before serving Salting them for 10 or so minutes before grilling helps season them through and through, but you can skip that step if you’re short on time

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