SUMMER VEGETABLES WITH YOGURT PESTO Grilled vegetables make a meal on their own, or are delicious served as a Mediterranean-style accompaniment to grilled meats and fish. 2 small eggplants 2 large zucchini 1 red bell pepper 1 yellow bell pepper 1 fennel bulb 1 red onion Olive oil, for brushing Salt and freshly ground black pepper FOR THE YOGURT PESTO 2/3 cup strained plain yogurt 3 tablespoons pesto

Cut the eggplants into 1/2-inch slices. Sprinkle with salt and let drain for about 30 minutes. Rinse well in cold running water and pat dry.

Use a sharp kitchen knife to cut the zucchini in half lengthwise. Cut the peppers in half, removing the seeds but leaving the stalks in place.

Slice the fennel bulb and the red onion into thick wedges, using a sharp kitchen knife.

Stir the yogurt and pesto lightly together in a bowl, to make a marbled sauce. Spoon the yogurt pesto into a serving bowl and set aside.

Arrange the vegetables on the hot grill, brush generously with olive oil and sprinkle with plenty of salt and freshly ground black pepper.

Cook the vegetables until golden brown and tender, turning occasionally. The eggplants and peppers will take 6-8 minutes to cook, the zucchini, onion and fennel 4-5 minutes. Serve the vegetables as soon as they are cooked, with the yogurt pesto.

Serves 4.

COOK'S TIP: Baby vegetables make excellent candidates for grilling whole; look for baby eggplants and peppers, in particular. There's no need to salt the eggplants if they're small.

[The Barbecue and Grill Book, Sizzling Ideas for Delicious Outdoor Eating - Christine France]