Of course, the absolute best way to eat fresh tomatoes, in my opinion, is to cut them into thick slices on some good Italian or French bread, add a layer of Feta, fresh Mozzarella, or Asiago cheese and a couple of fresh basil leaves, drizzle the whole lot with extra virgin olive oil and a few drops of balsamic vinegar, slap another piece of bread on top, and enjoy! Click here for some more tasty variations on that theme!
The BBQ is not just for steaks -- it's also a great way to prepare summer vegetables. To grill zucchini, slice it on the diagonal, about 1/4 inch thick, brush the slices with a mixture of good olive oil, balsamic vinegar(or red wine), a pinch of red pepper flakes (if you like) and a touch of salt and pepper, then just throw them on the BBQ along with whatever else you are grilling -- over a piece of foil if you worry about the bits dropping through onto the coals. This is also a great way to prepare eggplant, that quintessentially Mediterranean veggie -- cut it into 1/2 inch slices, and be sure to salt and soak the slices before you cook them, to get rid of any bitterness. To grill red or orange bell peppers, brush them with the same olive oil mixture, cut them in half, and roast them skin side down until the skins turn black -- let them sweat in a paper bag for a few minutes, then rub off the peel and enjoy. Eat these grilled vegetables as a side dish, julienne them into a warm pasta dish or a noodle salad, or layer them into a quiche or frittata!
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