"This side dish is so simple and quick that I had to share it," notes Karen Anderson of Fair Oaks, California. "Grilling the veggies in a foil packet means one less dish to wash, but I often stir-fry the mixture on the stove instead."
Get a grip on lunch! Here's a fun recipe for using up those summer garden veggies. Meat-eaters won't even miss the meat in these hefty, fresh-tasting, grilled sandwiches. —Melissa Wilbanks, Memphis, Tennessee
These tender kabobs are full of savory rosemary flavor, yet they're low in fat and sodium. I found the original recipe in a magazine, then adjusted it to suit our tastes.
Byron, New York
I came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese. —Susan Marshall, Colorado Springs, Colorado