Photo: Caitlin Bensel

Toss some extra veggies on the grill at your next cookout for summery panini, farro bowls, and a frittata during the week.

Cooking Light
June 15, 2017

Feast yourself on the bounty of the season and try an array of the summer's brightest stars. Grill 13 different vegetables tonight and refrigerate the rest for later in the week. Don't let the simplicity of these meals fool you. These lightly seasoned veggies deliver exceptional flavor. So go ahead and get ahead tonight, so you can enjoy three quick and easy meals that are all ready in less than 45 minutes.

Starter Dish: Grilled Caponata Panini

We deconstruct classic caponata, a Sicilian dish with eggplant, capers, garlic, and basil, and turn it into robust grilled vegetable sandwiches with a smoky red bell pepper and olive spread. For toasty bread, let the cast-iron skillet heat on the grill while the vegetables cook, and then use it to press the sandwiches on the grill.

Second Meal: Farro Burrito Bowls

Enjoy these make-ahead grain bowls for lunch or as a no-cook dinner on hot days.

Third Meal: Grilled Vegetable Frittata

Frittatas are great canvases for leftover ingredients, especially grilled summer vegetables. We add the vegetables to the egg mixture just before it sets so the veggies don't release too much moisture into hte frittata.