6 small zucchini
6 ripe fresh, firm tomatoes
3 to 4 tbsp. olive oil
3 tbsp. chopped fresh basil or oregano
Salt and pepper to taste

Trim zucchini and slice lengthwise. If zucchini are chunky, make diagonal cuts about 1/2 inch deep across the flesh, but don't cut too deep or sections will break while cooking. Remove the core from the top of each tomato and cut in half cross wise. Brush the cut sides of the zucchini and tomatoes with oil, salt, pepper. Put all on the hot grill, but side down and cook for 3 to 4 minutes. Turn carefully and cook 4 to 5 minutes on other side. When tender but not mushy, remove to a serving plate and sprinkle with fresh herbs.