I decided to use up a boatload of veggies by dicing them, tossing them with olive oil, salt, and pepper, and roasting them on the grill. I used up the zucchini, yellow squash, eggplant, onions, garlic, potatoes and cherry tomatoes from the CSA this week. It was the perfect side dish for our dinner of grilled chicken. Everything was in one pan, which I was able to throw away after cooking, so clean up was a snap. I marinated the chicken and after the vegetables were done, I shredded a little parmesan cheese over them and we dug in. A wonderful summer time meal with minimal prep and even less clean up. To make it a trifecta of perfection, I used the grill for everything so the kitchen stayed nice and cool. You gotta love it when that happens!