I have a few ways I like to prepare it, but here is the most simple.
If you’re using a regular grill or frypan flip them once they start to brown and cook the other side to match. Let it rest before eating as sometimes it can be a little dry at first. I personally like to refrigerate it, as it goes deliciously soggy and tastes almost marinated the next day. I do a big patch at the beginning of the week and then use it as a side dish or add it to salads, through out the week.