Grilled fresh vegetables are summer's underrated treat. I try to make ratatouille (my version) at least once a week.
Eggplant (Japanese preferably as the skin is more tender. If you use regular eggplant slice into 1/2" thick slices), zucchini (green and yellow), bell pepper (red, yellow, or orange to give a mix of color), tomato, and fresh picked rosemary. Half and char all the veg (PAM and seasoning, thyme works great), then small dice, mix together with fresh chopped rosemary, a touch of marinara, and I add a touch (1/2TBS, just enough to add a hint of flavor) good olive oil (currently from Greece). Sometimes it need a touch of lemon juice to set it over the top.