Parsley Salad with White Beans and Mint DressingCannellini beans give this rustic summery bread salad, or fattoush, a measure of substance. Cut the pita small and uniform so the pieces crisp up evenly in the oven. You can prepare each of the components of the salad – the pita, dressing, and vegetables – up to 1 day ahead and then toss and serve.Grilled Summer Vegetable RagoûtTop your favorite pasta with this flavorful grilled summer vegetable ragoût filled with delicious eggplant, zucchini and yellow squash. Open-Face Sandwich with Mozzarella, Charred Peppers, and EggplantGrill the vegetables for these toasts until browned and tender, and then toss with balsamic vinegar so the flavors and textures mix and meld for this open-face sandwich with mozzarella, charred peppers, and eggplants. Leftover vegetables would be delicious with pasta.Tuna and Red Onion Open-Face Rustic SandwichOlive oil and some intense flavorings elevate plain old canned tuna. Broiling the bread and finishing with a drizzle of olive oil make this feel like more than just lunch. Classic Caesar SaladThis simple salad is tossed with a smooth, zesty dressing.Grilled Pepper PanzanellaThis bread salad gets a double dose of smoky flavor from grilled peppers and grilled bread. It’s delicious for lunch or a light supper with fish or chicken.
