The grilled vegetables can be anything you have on hand. I had some green summer squash (zuchinni), a new onion - from the CSA share, and part of a red pepper. There was a big bunch of cilantro in the share as well - that is what inspired this pairing.
First - grill the vegetables. You can use your outdoor gas or charcoal grill, or an indoor grill (Like the George Foreman).If you can't grill them, you can roast them in the oven at 400 degrees or so. For any of these cooking methods, slice the vegetables 1/4 - 1/2 inch thick. I usually cut the zuchinni in half, then slice each half length wise (see below)