Using a glass baking dish, whisk together olive oil, lime juice, honey, soy sauce, garlic and pepper. Add salmon fillets skin side up. Cover and refrigerate for 15-45 minutes.

Using Kingsford Hardwood Charcoal Briquettes, stack briquettes in a pyramid. Add lighter fluid per the package instructions. Light charcoal and let burn until they begin to ash over (~15 minutes). Spread briquettes into a single layer. (If your grill has a thermometer, aim for ~350°-375°F.)

Brush eggplant, squash and red onions with 1 Tbsp of olive oil. Sprinkle tops of veggies with 1 tsp salt and 1 tsp dried dill.

In a separate bowl, toss tomatoes with ½ Tbsp olive oil, ½ tsp salt and ½ tsp dried dill. Set tomatoes aside.

Remove salmon from marinade and place grill flesh-side down on one side of the grill; discard any excess marinade. Grill for 7-8 minutes, flip and continue grilling for 3-4 minutes or until salmon is opaque and fully cooked.

Meanwhile, place eggplant, squash and onion cut-sides down on other side of grill. Grill for 8-9 minutes, turning occasionally. Transfer veggies into a bowl; set aside. (Tip: The timing lines up perfectly if remove eggplant, squash and onion from the grill when you flip the salmon. Go ahead and add tomatoes to the grill.)

Remove tomatoes and salmon from grill and let rest for 5 minutes.

Chop grilled eggplant, squash, red onions and tomatoes into small pieces.

Serve grilled salmon and veggies over cooked rice.

{Optional} Garnish with freshly chopped green onions before serving.