Perfect for all those seasonal veggies!
With a week of 90+ temps behind us now, I think it’s safe to say that summer has arrived! It’s a shame for the local farmers that we haven’t had much rain to stoke their crops, but for the home gardener with access to a hose, all of this sunshine has made for a fantastic growing season thus far. Whether you’re growing your own produce or shopping the farmers markets, this recipe is a perfect way to take advantage of the seasonal goodies without heating up your house!
Although I have always loved a good ratatouille, it seems more of a fall or winter stew type of thing to me…..maybe because of the way the flavors and textures come together as they cook over a period of time. When it’s so hot, it’s nice to make dishes that are grilled outside, and during the summer months, I tend to lean towards more simple preparations and food that’s minimally altered. Fresh, seasonal vegetables are terrific when simply grilled. Sometimes I’ll crush some garlic into the olive oil I baste on the veggies so they don’t stick to the grill, but often I let the veggies shine just as the superstars that they are.
I “accidently” made this salad the first time. I had stored a bunch of left over grilled veggies in one container and the next day went to look for something interesting to add to my lunch salad and……well, the rest is history. Now I make this “on purpose” quite often. I love that I can make it ahead and not have to fuss over anything if I have guests over. It’s also one of those salads that gets better each day as the flavors have a chance to gel. Can you say potluck perfect? Yup, it’s a winner. My kids love it with some chopped up grilled chicken on top, and I have often added some cooked lentils to make it a complete meal. However you serve it up, feel free to substitute veggies that you have on hand or family favorites to make this your own.