As I wrote on Monday, we had grilled flatiron steak, oven-roasted zucchini, onion, and tomatoes, couscous, and corn on the cob for dinner tonight. We got some lovely zucchini at the Farmer’s Market on Saturday. We’re so happy that it has opened for the season! That is also where we purchased the beautiful radishes that we used in yesterday’s salad. We got some other lovely vegetables that I look forward to showcasing later this week. The roasted vegetable medley that we made with zucchini, onion, and tomatoes can be made with just about any summer produce. We have used squash, zucchini, red & yellow onions, potatoes, Poblano peppers, bell peppers, banana peppers, tomatoes, and even eggplant. Just cut them into pieces that will cook in the same amount of time (bigger pieces of things like onions and peppers and smaller cuts of potatoes or zucchini) and toss in olive oil and your favorite seasoning. They have all been delicious served alongside couscous, quinoa, or rice. Sometimes I mix a little Harissa paste with sour cream and use it to top the veggies. This is especially yummy with grilled chicken.