A full refrigerator gives me peace of mind. Friends tease when they see all the filled storage containers neatly stacked inside. On any given day, the containers hold cooked grains, roasted meat, grilled fish, hard-cooked eggs, crumbled cheese and cooked vegetables. As much as I enjoy cooking, many days, I’d rather assemble a meal from those containers.
A medley of mixed grilled vegetables is one of my go-to fall standards. I take advantage of the perfect eggplant, zucchini and pepper specimens at the market and fill my grill with them. Thickly sliced, and lightly seasoned with olive oil, salt and herbs, the mixture proves extremely versatile. Chopped ripe tomatoes, fresh lemon and fennel fronds added at the last minute keeps it from tasting heavy….