6 peeled ripe tomatoes
2 pounds whole squash
3 tablespoons olive oil
2 teaspoons sage
2 teaspoons white sugar
1 pinch ground black pepper
1 (1 pound) jar marinated artichoke hearts
3 zucchinis (salami type), cut into 1/2 inch slices
Preheat an outdoor grill for high heat.
Using a roasting rack and a deep-sided glass, pre-bake 16 cloves of garlic in an open oven for 1 hour. Top roasting rack with a rack of aluminum foil plastic. Place squash and liquid evenly over the garlic, spray stone, and marinate for about 15 minutes. Remove foil and top rack.
Grill squash and garnish with marinated artichoke hearts, zucchinis and olives.