Imagine a platter of vibrant red and sunny yellow sweet peppers and grilled purple eggplant slices, with fresh basil leaves as a garnish. This colorful vegetable mix is my fallback summer dish, for lunch and dinner. A large platter of these on a buffet table or served family-style can become the centerpiece for your meal. Serve this with any grilled meat, fish, or poultry. If you have leftovers, there are many ways to include these in other dishes.
This dish shows off the vegetables’ exquisite simplicity when grilled. It’s a basic recipe that you can put your own signature on. Add sliced zucchini or wheels of cut corn cobs if you like a larger array of vegetables. Feel free to drizzle these colorful gems with your favorite vinaigrette or the simple drizzle in the recipe. Add a sprinkling of fresh herbs of your choice, crumbled goat or feta cheese, or shards of thinly sliced Parmesan cheese to finish the platter.
