If you're grilling this Labor Day, tell your burly grillmaster to push the meat aside and make room for some veggie love. Here's a quick recipe to help you deal with the season's influx of local zucchini and long, twisty Asian eggplant. Simply cut them into thin slices, brush them with olive oil, and sprinkle with salt and pepper. Grill the veggies over hot coals until tender, grill-marked, and bendy. Arrange them on a platter and sprinkle with crumbled goat cheese, toasted pine nuts, and slivered basil. I almost added a vinaigrette, but then I thought it wasn't necessary. Your call.