Makes 6 to 8 servings

You've gone shopping to the local farmer's market, and you realize that your eyes were bigger than your refrigerator. When I have too many vegetable, I grill them for a salad. The more vegetables, the better, so feel free to expand on the ones I suggest here. Sometimes I sprinkle the salad with pumpkin seeds, chopped sun-dried tomatoes, and a grating of fresh Parmesan.

Ingredients

• ¼ cup extra-virgin olive oil, for brushing the vegetables (or olive oil in a spray bottle)
• 1 pound asparagus, trimmed
• 2 medium zucchini, cut lengthwise into ½-inch-thick slices
• 1 medium globe eggplant or 2 medium Japanese eggplants, cut lengthwise into ¾ -inch-thick slices
• 2 medium red bell peppers or use 1 red and 1 yellow pepper, tops and bottoms trimmed, fresh opened into one long strip, ribs and seeds removed
• Salt and freshly ground black pepper
• 4 cups assorted salad greens, preferably a combination of baby spinach, stemmed watercress, Bibb lettuce, and Belgian endive leaves
• 1 pint grape tomatoes
• Chopped fresh chives, for garnish

Procedure

1. Build a charcoal fire in an outdoor grill and let it burn until the coals are covered with white ashes. For a gas grill, preheat on High. Lightly oil the grill grate.
2. Brush the asparagus, zucchini, yellow squash, and eggplant with the oil (or spray with oil in a spray bottle). In batches, grill the vegetables, removing them from the grill as they are cooked. Place the asparagus on the grill across the grill grate so they don't fall through the grate. Grill, rolling the asparagus on the grill to turn, until crisp-tender, about 5 minutes, depending on the size of the spears. Grill the zucchini, yellow squash, and eggplant, turning once, until tender, about 8 minutes. Grill the peppers until the skin is charred and blistered, about 10 minutes. Cool, then peel.
3. Cool the vegetables. Chop into bite-size pieces and season to taste with salt and pepper. You may keep the vegetables separate, or mix them together.
4. To serve, arrange the greens on a large platter. Arrange the vegetables in separate mounds on the greens (or mound the mixed vegetables in the center). Surround with the tomatoes and sprinkle with chives. Serve immediately, with the dressing passed on the side.

Yogurt Cucumber Dressing

Ingredients

• 1 cup nonfat plain yogurt
• ½ cup buttermilk
• 1 tablespoon Dijon mustard
• 2 tablespoons balsamic vinegar, preferably white balsamic
• 1 garlic clove, crushed through a press
• 1 large cucumber, peeled, seeded, grated, and squeezed to remove excess moisture
• 2 tablespoons chopped fresh chives
• Salt and freshly ground black pepper
• Pinch of cayenne

Procedure

1. Process the yogurt, buttermilk, mustard, vinegar, and garlic in a food processor until smooth.
2. Add the cucumber and chives and pulse to combine.
3. Season to taste with salt, pepper, and cayenne.
4. Cover and refrigerate. (The dressing can be made up to 2 days ahead, covered, and refrigerated.)

Reprinted from BACK TO THE TABLE: The Reunion of Food and Family by Art Smith Copyright © 2001 by Art Smith.