Serves 6

Grilling vegetables brings out the sweet flavor. Use any seasonal vegetables.

½ eggplant

½ zucchini

½ yellow squash

½ red pepper

½ yellow pepper

½ green pepper

1 teaspoon extra-virgin olive oil

6 multigrain bread slices

3 ounces goat cheese

¼ bunch fresh marjoram

Fresh-cracked black pepper, to taste

• Slice the eggplant, zucchini, and squash in 3-inch lengths, ¼- to ½-inch thick, and cut the peppers in half. Preheat a grill to medium heat. Brush the vegetables with the oil and grill all until fork tender. Cut all the vegetables into a large dice. (Vegetables can be prepared the night before; refrigerate and reheat or bring to room temperature before serving.)

• Grill the bread until lightly toasted, then remove from heat and top with vegetables. Sprinkle with cheese, chopped marjoram, and black pepper.

Grilled Vegetables

As you can see, many of the recipes in this book use grilled vegetables. When preparing roasted or grilled vegetables for dinner or any meal, always make double the quantity. Refrigerate the extra portion and use it the next day in your breakfast or lunch meal.