[Liz]

Transforms garden vegetables easily into an eye-catching dish to star on your dinner table.....or at a BBQ.

CHEF CONCETTA'S RATATOUILLE

Sweat minced onion in heated ol/oil on med about 4 min. Add/saute chp garlic a min.
Add/saute sliced red peppers 3 min. Add/saute sliced eggplant and zucchini 5 min.
Add/saute sliced mushrooms 3 min. On med-low add bit of tomato paste, drizzle of veg stock. Cook 2-4 min.

Arrange slices uniformly in gratin dish. Add shake of Italian seasoning, s/p, drizzle of ol/oil. Do ahead to here.

When needed, drizzle in some veg stock to moisten, bake til bubbly, is heated through.

[Liz]

Serve something chilled to start your next dinner. Just eyeball the ingredients.

CHILLED CANTALOUPE SOUP
Blender puree ripe juicy cantaloupe pieces, orange juice. Pour into bowl; stir in some h/cream and lemon zest.
Chill at least one hour. Pour chilled soup into bowls. SERVE garnished w/ mint chiffonade, a swirl of cream.