Name: Grilled Ratatouille Salad with Feta Cheese
Yield: Makes 2 servings (can be doubled)
Ingredients: 1 12- to 14-ounce eggplant, cut into 1/2 inch-thick rounds; 1 zucchini, quartered lengthwise; 1 red bell pepper, cut lengthwise into 6 strips; 1 medium onion, cut into 1/2 inch thick rounds; 3 tablespoons purchased garlic-flavored olive oil; 2 to 3 teaspoons balsamic vinegar; 2/3 cup crumbled feta cheese; 2 tablespoons slivered fresh basil

Image may contain Lunch Food Meal Dish and Bowl

Grilled Ratatouille Salad with Feta CheeseAngie Norwood Browne

Brush thick slices of country bread with olive oil to grill alongside the vegetables. To begin, dice some cucumber into chilled vichyssoise (either from a can or from restaurant takeout); offer watermelon and bakery brownies for dessert.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Smashed Broccoli Pasta

A feel-good dinner designed to cram a ton of veg in each serving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.