I don't like to labor over the stove in summer. I try to make easy and light meals. This plate is ideal for a summer back-yard picnic. Boiled vegetables and a hard boiled egg goes well with a steak. I chose zucchini, fingerling potatoes, haricot verde (french green beans) and corn on the cob. For dressing I used extra virgin olive oil and lemon juice with finely chopped mint. Tastes good and it is a breeze to make. I also came up with this dish of eggplant, tomato and pepper on the grill. It tastes bet
ter than fried version of it. I thinly slice the eggplant and cut the peppers (cubanel or bell) in quarters, put them in a bowl and drizzle enough olive oil and add salt.. Mix to coat and place them on the grill. Meanwhile grate a large tomato to a bowl and add 1 clove of garlic and 1 teaspoon of red wine vinegar. Once the vegetables are done place them on a platter, eggplants first then peppers. Pour the tomato mixture on top. Cover with stretch wrap and keep in the refrigerator until ready to eat. ENJOY.
ter than fried version of it. I thinly slice the eggplant and cut the peppers (cubanel or bell) in quarters, put them in a bowl and drizzle enough olive oil and add salt.. Mix to coat and place them on the grill. Meanwhile grate a large tomato to a bowl and add 1 clove of garlic and 1 teaspoon of red wine vinegar. Once the vegetables are done place them on a platter, eggplants first then peppers. Pour the tomato mixture on top. Cover with stretch wrap and keep in the refrigerator until ready to eat. ENJOY. 
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