Good Dinner Mrs. Mellen

 Summer vegetable are so plentiful and beautifully fresh, just right for a vegetable casserole that can be served as a side dish or a light main meal with salad and fresh bread. I love going to our town's farmers market gathering fresh picked veggies to combine for a delicious casserole. I usually choice three different vegetables to combine for an interesting casserole layer with a cheese and fresh herb mixture. You can change it up all the time with different veggies! Ingredients     1 1/2 cups grated Cheddar cheese     1/3 cup grated Parmesan cheese     2 tablespoon fresh basil, chopped     1 tablespoon fresh thyme, chopped     2 cloves garlic, minced     salt and pepper to taste     1 eggplant, pealed, thinly sliced     2 medium zucchinis, thinly sliced     1 cup cherry tomatoes, chopped     1/4 cup butter, melte...

My town like many towns has a wonderful weekly farmer's market each week where local farms sell fresh produce. Beautiful ripe heirloom tomatoes glistening with morning dew, the deepest aubergine eggplant, plump zucchini along with a red, orange and yellow peppers just beckoning to be grilled. 3 red peppers 3 orange peppers 3 yellow peppers 2 large eggplants 2 large zucchinis 1/2 teaspoon sea salt 1/4 teaspoon fresh pepper 1/2 cup olive oil 1/4 cup fresh lemon juice 1/4 cup fresh basil, finely chopped 1 tablespoon fresh french thyme, finely chopped Remove stems and seeds from peppers then slice in quarters. Slice eggplant and zucchini horizontally. Place vegetables in large bowl. Sprinkle with salt and pepper. Combine olive oil, lemon juice, basil and thyme. Pour over vegetables then toss. Let sit for 30 minutes to marinate flavors. Preheat grill. Grill vegetables turning ever five minutes until tender. Arrange on platter. Serve at room temperature. You can grill a...