Summertime and the living is easier.

I love roasted vegetables and you can really take the idea outside and grill vegetables too. Roasting, grilling and broiling concentrate the flavor, and brings out sweetness, and creates a healthy, elegant side for your meat and poultry. Gently brush veggies with oil, sprinkle with salt and pepper and place them on a medium grill. Grill until slightly charred and tender. Serve hot or at room temperature. Save the leftovers and chop them up in a hot or chilled pasta. Try halved peppers, summer squash halved lengthwise, halved onions, 1 inch slices of eggplant, asparagus, corn on the cob or even beets. And, let me know if you have ever grilled fruits - we are looking for some great recipes.