Take advantage of the season's bounty with this deliciously-easy dish.  Serve as a side dish with grilled chicken, lamb, or fish, or as a vegetarian main dish over a cooked pasta, such as rotini.

Dressing:

1/4 cup olive oil

1-2 garlic cloves, minced

2-3 teaspoons fresh oregano leaves (or 1/2 - 1 tsp dried)

1 teaspoon fresh thyme leaves (1/4 if using dried)

1/2 teaspoon salt

1/4 t teaspoon lemon-pepper seasoning

1-2 tablespoons red wine vinegar, according to taste

Vegetables

1 medium (or 2 small) eggplant (about 1 pound), sliced lengthwise

1 large bell pepper, quartered lengthwise

1 large (or 3 small) Summer Squash (about 1 pound), sliced lengthwise*

1/2 red onion, cut in half*

1 pound tomatoes, cut in wedges**

* Cut into bite-size pieces if using a nonstick grill basket or grilling grid. 

**Cherry or grape tomatoes may be left whole.

To prepare dressing, whisk together the oil, garlic cloves, oregano, thyme, salt, and lemon-pepper seasoning in a small bowl; set aside.

Prepare grill.  When grill is hot, lightly brush eggplant, pepper, zucchini, and onion with dressing and place on grill.  Close lid and grill 5-8 minutes on each side, then turn these vegetables and add the tomatoes.  Grill for another 5-8 minutes, or until tender.

If you are using a grill basket or skillet, brush vegetables with the dressing, place the eggplant and pepper directly on the grill and the zucchini and red onion in the basket or skillet, with the tomatoes on top of the onions, and place on the hottest part of the grill.  Grill about 15 minutes or until onions  are tender.  Let vegetables cool to the touch.

To prepare ratatouille, coarsely chop vegetables and place in a serving bowl. (Vegetables in the grill basket can go into the bowl as is.)  Toss grilled vegetables with red wine vinegar and any remaining dressing.

NOTE: Directions for making flavored butters are the same: Mix together all ingredients in a medium bowl until well blended.  Serve softened flavored butter with grilled corn.  If you like your butter to be a bit firmer, then wrap softened butter mix in plastic wrap or wax paper and roll into a log shape.  Refrigerate before serving for 1 to 2 hours or until firm.

CUMIN-LIME BUTTER

4 T butter, softened

1 1/2 tsp fresh lime juice

1/4 tsp cumin

1/4 tsp garlic salt

LEMON-THYME BUTTER

4 T butter, softened

2 T snipped chives

1 tsp fresh grated lemon zest

1/2 tsp thyme 

1 pound Swiss chard

3 ounces pancetta, diced

1/4 cup finely chopped onion

2 tablespoons minced fresh garlic

1/2 to 1 teaspoon crushed red pepper

1 pound uncooked linguine

3/4 cup (3 ounces) grated fresh Parmesan cheese, divided 

1/4 cup chopped fresh flat-leaf parsley

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Rinse and drain chard; pat dry with paper towels.  Remove stems and center ribs from chard, and cut ribs and stems crosswise into 1/4 inch slices.  Cut chard leaves into 1-inch strips. 

Heat a Dutch oven over medium heat.  Add pancetta;  cook 6 minutes or until browned. Add onion and garlic, and cook 10 minutes or until lightly browned, stirring frequently. Add chard stems, and cook 3 minutes, stirring frequently. Add chard leaves and red pepper; cook 5 minutes or until chard wilts, tossing frequently.

Cook pasta according to package directions, omitting salt and fat. Drain the pasta in a colander over a bowl; reserve 1/4 cup pasta water. Add reserved pasta water and pasta to chard mixture; cook over medium-high heat 1 minute, stirring frequently.

Stir in 1/4 cup cheese. Add parsley, salt, and black pepper; toss well to combine. Sprinkle with 1/2 cup cheese.

1/2 cup nonfat or 1 percent low-fat milk

1/2 cup nonfat plain yogurt

1 cup chopped peaches

1 tablespoon honey, plus more to taste

1/4 teaspoon vanilla extract

1/8 teaspoon ground cinnamon

Pinch ground nutmeg

Pinch ground ginger

Put all ingredients into a blender and blend until smooth.