Name: Grilled Ratatouille Salad with Feta Cheese
Yield: Makes 2 servings (can be doubled)
Ingredients: 1 12- to 14-ounce eggplant, cut into 1/2 inch-thick rounds; 1 zucchini, quartered lengthwise; 1 red bell pepper, cut lengthwise into 6 strips; 1 medium onion, cut into 1/2 inch thick rounds; 3 tablespoons purchased garlic-flavored olive oil; 2 to 3 teaspoons balsamic vinegar; 2/3 cup crumbled feta cheese; 2 tablespoons slivered fresh basil

Image may contain Lunch Food Meal Dish and Bowl

Grilled Ratatouille Salad with Feta CheeseAngie Norwood Browne

Brush thick slices of country bread with olive oil to grill alongside the vegetables. To begin, dice some cucumber into chilled vichyssoise (either from a can or from restaurant takeout); offer watermelon and bakery brownies for dessert.

Recipe notes

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Super Seedy Power Cookies

As energizing as an energy bar, with a much simpler ingredient list.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Apple-Walnut Charoset

A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.