When I was first learning to cook vegetables, grilled eggplant was one of my favorite things to make.  It’s not hard to see why: it’s super easy, and it’s absolutely delicious! Enjoy it as a side dish on its own, or take it to the next level by piling a fresh couscous salad on top.

When it’s too hot to stand over a pot of ratatouille on the stove, I make these grilled ratatouille tartines instead!  Pair them with your favorite rosé, and your guests (and you) won’t be able to get enough.

In late summer, I could eat this vibrant orzo pasta every night!  It gets its bold, fresh flavor from simple ingredients like lemon, feta cheese, pine nuts, and grilled eggplant and zucchini.

No grill? No worries! You can make this recipe two ways: on the stove and in the oven.  In the grilled version, I stir fresh basil and arugula into the bulgur filling, and in the baked version, I smother the stuffed eggplant with crispy panko and pecorino cheese. Both ways are delicious!

This grilled veggie pasta is the perfect meal for a slow summer night. It packs a huge punch of flavor, but it comes together in minutes.  Grill the veggies while you cook the pasta. Then, toss them with fresh basil, sherry vinegar, and pickled onions for pop! Dinner=solved.

My lighter riff on my mom’s classic recipe! Instead of frying the eggplant slices, I bake them with a panko and Parmesan coating.  When they’re golden brown and crisp, I layer them with homemade marinara sauce, fresh mozzarella, and basil to create a comforting, crave-worthy dish.

Nope, that’s not hummus! It’s baba ganoush – a smoky, silky eggplant dip.  It’s best enjoyed with fresh pita and crunchy veggies, but if you’re anything like me, you’ll find yourself standing at the counter, eating it out of the food processor with a spoon.

You can make these zesty tacos with almost any roasted veggies, but if eggplant’s in season, I always add it.  I love how the earthy roasted eggplant contrasts with the bright, tangy tomatillo sauce on top.

Calling all eggplant skeptics! You can’t detect the eggplant in these veggie balls, but it still contributes to their hearty texture and rich flavor.  Make them a meal by stuffing them into vegan meatball subs, or serve them over pasta, zucchini noodles, or spaghetti squash with tomato sauce and vegan Parmesan cheese.