Grilled Vegetables
Fire up the grill and make it really hot, move the grill close to the coals to heat it up.
Take everything you've got - zucchini, yellow squash, onions, red, yellow and green peppers*, eggplant, (don't skip the eggplant - buy it if need be...) and slice them into 1/4 to 1/2 inch slices. (Slice the squash lengthwise or on a diagonal for variety.)
Brush the grill with olive oil and place the vegetable slices on. Turn them over after about 3 - 5 minutes; they should have beautiful grill stripes! After grilling, layer them in an airtight sealed container with a flat bottom and top.
Drizzle them generously with extra virgin olive oil and a splash of balsamic or wine vinegar. Crush many (I'm a big fan) cloves of garlic and sprinkle over the top.
Next, attack your herb garden (use anything you have) - oregano, thyme, chives, marjoram, parsley and especially basil. Mince and sprinkle over top. Close top of container tightly and refrigerate at least overnight (will keep 7-10 days); flip container upside down occasionally to marinate all vegetables.
*For the peppers - grill them whole, charring the outside until black; then place in a plastic bag and seal. When cool, the charred skin peels right off; remove the stem and seeds and slice into strips.