Preheat the grill to high.
Slice the zucchini and eggplants length wise as thin as possible. (A mandolin is very helpful.)
Place the slices on a hot grill and brush with a very small amount of olive oil.
Turn quickly when charred.
The thinner the slices, the faster the cooking time.
Sprinkle with salt and pepper and arrange on a platter to serve, alternating the zucchini and the eggplant.