As summer draws into Fall, the abundance of veggies you can make super summer sides with is astounding. Tomatoes, zucchini, eggplants, okra and corn are but a few. This is the moment when the salads and sides of your summer cookout can take on the look, lightness and flavor of a delicious veggie Italian antipasti table, and although many of dishes here need an oven or a stove top, all can be eaten at room temperature so can be made ahead of time, others you can use the grill for. You can roast vegetables like okra, radishes, eggplant or beets directly on the grill lightly oiled and wrapped in foil (I’d cut large beets into wedges for quicker cooking). Peppers can be blistered on top of the grill before bagging and peeling, and roasted eggplant charred a little to make for a deliciously smoky babaganoush. The cooking possibilities are endless – it’s only the summer that isn’t! Enjoy it while it’s still here!