You'll need a griddle pan (frying just isn't the same) and, be warned, there will be lots of smoke so shut the kitchen door and open all the windows. The trick with griddling is get the griddle really really hot - leave it for at least 7 minutes on the heat before you put anything in there, and brush the veg with oil rather than oiling the pan - although this second one isn't a law that can't be broken if the going gets frantic...

This is also a great vegetarian bbq option, just cut the veg and haloumi to suit your bbq grill.