On sweltering summer evenings, cooking sometimes seems less than appealing. But our backyard grill makes delicious meals fast and easy.
One of our favorites is grilled vegetable sandwiches. Last week I sliced an eggplant, quartered bell peppers and thickly sliced a red onion; marinated them in balsamic vinegar, olive oil and seasonings for a few hours in the fridge; and grilled them. (Other vegetables, such as portobello mushrooms, are also a great addition.)

I split and toasted crusty whole wheat ciabatta rolls. We layered on the grilled vegetables and fat-free mozzarella and added a bit of pesto and vinaigrette. With a side of cucumber spears and raw broccoli,  one of our favorite summer meals was ready in minutes.