It’s 80 degrees, and we’re firing up the grill on Meatless Monday. This recipe for Grilled Ratatouille tosses just about every grill-able vegetable over the coals – zucchini, summer squash, eggplant, red and yellow bell peppers, onions and tomatoes. Roughly chop them with a medley of fresh herbs and garnish with grated cheese, then enjoy it on the patio and soak up the sunshine while it lasts. Get the recipe here.
-photo by Carmen Troesser
This article appears in Guide to Beer 2015.