Looking for a tasty, filling and left-over-iffic summer dish?

Wait! Don’t turn the page! I’m talking to those of you who glanced at the accompanying long recipe and are poised to run in the opposite direction.

I, too, have turned away from recipes that call for too many ingredients and too much time. However, in this case, you cook once and eat twice. Or thrice.

This blend of grilled vegetables is a starter or a base. First, spend a little time chopping and a lot of time grilling. Then mix the tender, smoky veggies with olive oil, garlic and fresh thyme. Serve warm and fragrant as a side dish.

Prep and cooking may take as long as 45 minutes, but the recipe yields six cups, so you’ll have leftovers. Mix with balsamic to top bruschetta, mix with feta to stuff a wrap, stir into a barley or rice salad, or toss with hot pasta.

Keep this recipe handy all summer. As our local gardens get up and running, we’ll have fresh produce to spare.

Grilled Summer Vegetables with Herbed Olive Oil

1 small eggplant (about 3/4 pound), cut into 3/4-inch slices

2 ears fresh or frozen corn on the cob (or substitute 1 cup frozen corn)

1 large yellow summer squash, cut lengthwise into 3/4-inch-thick slices (or zucchini, or both)

1 orange or red bell pepper, halved and seeded

1 (14 ounces) can artichoke hearts, drained

1 (1/2 inch) slice red onion

2 large cloves garlic, unpeeled

2 teaspoons chopped fresh oregano leaves

6 tablespoons extra virgin olive oil or other olive oil

1 1/2 teaspoons garlic-pepper seasoning

1 1/2 teaspoons fresh thyme leaves

1/2 teaspoon salt

Heat grill to medium direct heat. Brush or drizzle eggplant, corn, squash, bell pepper, artichoke hearts, onion and garlic with 3 tablespoons olive oil. Sprinkle with 1/4 teaspoon garlic-pepper seasoning. Place all on grill (placing garlic on a small square of aluminum foil on grill). Grill, covered, 7 to 11 minutes, until hot and tender-crisp, turning once or twice. Remove vegetables from grill as they are done. Cool slightly. Cut corn from cobs. Peel garlic; mash or finely chop. Place corn and garlic in medium bowl.  Coarsely chop remaining grilled vegetables; add (with any accumulated juices) to bowl. Add remaining 3 tablespoons olive oil, thyme leaves, remaining 1/2 teaspoon garlic-pepper seasoning and salt; toss to mix. Yields about 6 cups.

For Leftovers

Vegetable-Barley Salad:  Mix 1 1/2 to 2 cups vegetables with 1 cup cooked
barley. Toss with additional 2 teaspoons olive oil and 1 to 2 teaspoons lemon juice or rice wine vinegar.

Chicken and Roasted Vegetable Pasta:  Grill or sauté a large boneless skinless chicken breast brushed with olive oil; shred or slice. Toss with 1 to  1 1/2 cups vegetable mixture and 8 ounces cooked fusilli or linguine. Sprinkle with Parmesan cheese.

Turkey-Veggie Roll-Ups: Top large tortillas with shaved deli turkey or ham. Spoon vegetable mixture on top. For extra flavor, add feta cheese. Fold and
serve.

Vegetable Bruschetta: Finely chop 1 cup vegetable mixture. Add 2 teaspoons olive oil and 1 teaspoon balsamic vinegar; toss to mix. Add 3 tablespoons shredded mozzarella or 2 tablespoon Parmesan; toss lightly to mix. Spoon onto toasted baguette slices. Bake at 350 degrees 5 to 10 minutes to heat thoroughly. Makes about 16 appetizers.

Recipe from the North American Olive Oil Association.

Reach Repository Food Writer Saimi Bergmann at (330) 580-8493 or e-mail: saimi.bergmann@cantonrep.com.