As promised, a post dedicated to our grill pan. My lovely wife got this for us so we could expand our use of the grill, which I am always a fan of. I actually underestimated how useful this thing could be. I love it. The picture above is the promotional picture from Williams-Sonoma where it was purchased, just so you know, not our grill. The following however, were all performed on our grill. We've now used the pan several times, mostly for vegetables, including but not limited to peas, carrots, squash, broccoli, zucchini, green beans, cherry tomatoes, mushrooms, and onions, cut into bite-size pieces, drizzled with any combination of olive oil, lemon juice, soy sauce, balsamic vinegar, spiced up with any combination of ginger, dill, chives, salt, and pepper, and grilled over pretty direct heat with occasional tossing for 15-30 minutes. The results are very flavorful and attractive.
Here's an example of what we made a couple nights ago:

and the product, alongside some quickly seared ahi tuna
and the dish everyone gets excited about when they see or hear of it- grilled ravioli. We buy packages of frozen ravioli like this from costco on occasion-- this one is chicken and cheese ravioli, it's usually good, but it is awesome from the grill. We take it right out of the freezer and just thaw it enough to get the raviolis apart (which usually requires some water, so there may be a steaming effect). Then I drizzle some olive oil, throw it in our grill pan, again in pretty direct heat, and move the raviolis around until I'm happy with them. Some get just a little bit crispy, while others are soft, but all stay very warm with this nice melty cheese filling. mmm.