peppers skin side down for 12 to 15 minutes. Turn and grill until the skins are charred black. Enclose poppers in foil. Let the peppers steam
for about 15 minutes and peel
off the charred skins. Trim the top and bottom of the eggplants. Slice
them lengthwise, 1/4 inch thick. Briss the eggplant slices on both sides with some of the olive oil. Grill over hot coals, 3 to 4 inces from the heat for 4 to 5 minutes per side or until browned and tender. Sprinkle with salt and pepper. Set aside. Trime the top and bottom off the yellow squash and zucchini. Slice lengthwise, about 1/4 inch thick. Brush the squash slices with oil on both sides and grill for 3 minutes per side, until browned and tender. Season with salt and pepper. Set aside. Peel the onion and cut into wedges. Brush with oil and grill for 6 to 7 minutes per side until browned and tender. Set aside. Arrange vegetables on a serving platter. Drizzle with reserved 2 tbsp of of oil and some pepper. Sprinkle with basil. Serve at room temperature.