Anyone who has grilled a cherry tomato, roasted an ear of corn, sampled eggplant slices brushed with olive oil and cooked over an open flame or even broiled a simple mushroom cap can testify to the joys of grilling vegetables.
Rusks are eaten saturated with olive oil and sprinkled with oregano, slathered with eggplant dip or olive paste, or topped with chopped tomatoes, soft cheese and oregano a typical Cretan tavern food called dakos.