So you went nuts at the farmers’ market, and now you’re wondering how (and when) you’re going to eat all those veggies. don’t panic; throw them on the grill. in this recipe, the classic ratatouille flavor gets a smoky accent. you slice up the large, seared vegetable pieces while they’re still warm and toss them with herbs. Serves 4 to 6 1 yellow or red bell pepper 1 medium onion, cut into thick slices 2 small zucchini, cut in half lengthwise 2 small yellow squash, cut in half lengthwise 2 small Japanese eggplants, cut in half lengthwise 2 tablespoons extra-virgin olive oil Salt and pepper 6 plum or Campari tomatoes A dash of balsamic vinegar 1 teaspoon fresh thyme leaves 20 fresh basil leaves 1. Heat a charcoal or gas grill until hot. Lightly oil the grill with tongs holding paper towels dipped in oil. Roast bell pepper whole, turning frequently until charred all over, about 10 minutes. Place in a resealable plastic bag until cool enough to handle. Peel, seed, and cut into strips. 2. Brush remaining vegetables with olive oil, and sprinkle with salt and pepper. Grill onion until translucent, 3 to 5 minutes per side. Grill zucchini, yellow squash and eggplant until lightly charred on each side. Move to a cooler part of the grill to cook until tender, for a total cooking time of about 15 minutes. Grill tomatoes 2 to 3 minutes on each side. 3. Cut all vegetables into 2-inch pieces. Season with more salt and pepper and the balsamic vinegar; sprinkle with thyme, and stir. Garnish with torn basil leaves. Serve warm or at room temperature.

The boring burger gets an exciting-and healthy-makeover in this recipe. We’re tempted to give it a fancy Italian name, but it’s just ground turkey mixed with sautéed onions, roasted peppers, garlic, fennel seeds and mustard. the succulent patty is so moist and flavorful, it could happily go bunless. Serves 4 1 small onion, diced 1 teaspoon olive oil 1 pound ground turkey 1 clove garlic, finely grated 1/4 teaspoon fennel seeds, slightly crushed 1 large roasted red pepper, chopped ( cup) 2 teaspoons Dijon mustard 1/4 teaspoon salt 1/4 teaspoon pepper 4 ounces Fontina cheese, sliced 4 buns, toasted 4 leaves lettuce 4 slices tomato 1. Sauté onion in the olive oil until translucent, about 8 to 10 minutes. Let cool. In a large bowl, thoroughly combine turkey, garlic, fennel, red pepper, onion, mustard, salt and pepper. Divide into 4 patties. Chill if not using right away. 2. Heat a charcoal or gas grill until hot. Lightly oil the grill with tongs holding paper towels dipped in oil. Grill turkey burgers for 6 to 8 minutes on each side, or until cooked through. Top each with 1 ounce cheese, and cover grill to melt. Serve on toasted bun with lettuce and tomato.

Serves 4 Salmon 2 teaspoons vegetable oil 1 teaspoon light brown sugar 1 tablespoon soy sauce 1/4 teaspoon 5-spice powder 1 teaspoon finely grated fresh ginger 4 6- to 8-ounce skinless salmon fillets Salad English cucumber 2 plums, thinly sliced 2 tablespoons seasoned rice vinegar (or ume plum vinegar) Pea shoots or watercress for garnish 1. In a large shallow dish, mix the marinade ingredients, and coat the salmon with it. This can be done just before grilling or up to one hour before. Refrigerate salmon while it marinates. 2. Heat a charcoal or gas grill until medium hot. Lightly oil the grill with tongs holding paper towels dipped in oil. Grill salmon 4 to 6 minutes on each side. 3. Slice cucumber lengthwise and scoop out the seeds. Thinly slice crosswise. You should have about 2 cups. Combine with plums and vinegar. Place a salmon fillet on each of 4 plates and top with the cucumber salad. Garnish with pea shoots or watercress. Chicken Paillards with a Big Salad Serves 4 Chicken 1 clove garlic, crushed 1 pinch red pepper flakes 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 2 teaspoons chopped rosemary 4 boneless skinless chicken breasts, pounded thin, or thinly sliced cutlets 1/4 teaspoon salt 1/4 teaspoon pepper Salad 1 medium red onion, cut into 1/4- to -inch-thick slices, rings kept intact Extra-virgin olive oil Salt and pepper 5 cups loosely packed baby arugula 1 cup grape or cherry tomatoes, cut in half 1/4 cup oil-cured black olives, pitted and halved 1 teaspoon balsamic vinegar Parmesan cheese shavings 1. In a large shallow dish, combine garlic, red pepper flakes, lemon juice, olive oil and rosemary. Marinate chicken for 15 minutes or up to 2 hours, refrigerated. Remove excess marinade from chicken, and discard. Season with the salt and pepper. 2. Heat a charcoal or gas grill until hot. Lightly oil the grill with tongs holding paper towels dipped in oil. Brush the intact onion pieces with olive oil, and sprinkle with salt and pepper. Carefully place on grill. Grill 3 to 5 minutes on each side, until translucent. Alternatively, use a grill basket to cook the onions. The point is to keep them from falling through the grates. Set aside in a bowl to cool slightly while you cook the chicken. Grill chicken breasts 2 to 3 minutes on each side, or until lightly charred and cooked through. 3. In a large bowl, combine arugula, tomatoes, olives and grilled onions. Drizzle with 1 tablespoon olive oil and 1 teaspoon balsamic vinegar, and sprinkle with salt and pepper. Toss well. Place a grilled chicken breast on each of 4 plates, and top with the salad. Top the salad with shaved Parmesan. First published in MORE, July – August 2010. For more grilling tips and tricks click here