Although we love our grilled veggies, some just don’t quite make grilling easy. They drop through the grates, fall apart before they are nicely charred, or char so quickly that they burn before they are done. I had a lovely bunch of sweet tomatoes that I hoodwinked on the grill. Put them in a little cast iron skillet, added some extra virgin olive oil and salt and pepper, and placed the pan directly on the hot grill. In no time, they absorbed the flavor of the grill and yet they kept their shape and made a perfect side dish to some grilled ribs.