Name: Grilled Vegetable Antipasto with Herbed Chevre and Crostini
Yield: Serves 6-8
Ingredients: Safflower oil or canola oil, for oiling the grill; 1/2 cup olive oil; 1/4 cup balsamic vinegar; 5 fresh basil leaves, cut into very thin strips (chiffonade); 2 zucchini, cut into 1/2-inch slices lengthwise; 2 yellow squash, cut into 1/2-inch slices lengthwise; 1 red onion, cut into 1/2-inch-thick rounds; 2 red bell peppers, cored, seeded, and cut into 2-inch strips; 7 scallions, trimmed; Salt and freshly ground black pepper to taste; 1/4 cup sun-dried tomatoes; 2 ripe tomatoes cut into 1/2-inch slices; 1 recipe Herbed Chevre (recipe follows); 1 recipe Herbed Balsamic Vinaigrette (recipe follows); Fresh parsley and fresh basil, to garnish, optional; Crostini (recipe follows); 1 long, thin, good-quality baguette; 1/4 cup olive oil; 2 tablespoons unsalted butter, melted; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh dill; 1 teaspoon freshly ground black pepper; Kosher salt or coarse sea salt to taste; 1/3 cup balsamic vinegar; Juice of 1 lemon; 2 tablespoons mixed chopped fresh basil, parsley, and thyme; 1 teaspoon freshly ground black pepper; 1/4 cup olive oil; 1/3 cup canola or safflower oil; 1/4 cup fresh parsley, chopped, or mixed fresh herbs, such as thyme, rosemary, and dill

Image may contain Plant Food Produce Vegetable Bean Green Bean Meal and Dish

Grilled Vegetable Antipasto with Herbed Chevre and CrostiniCookbook cover image courtesy of Random House

This dish is particularly delicious in summer, when zucchini, peppers, and summer squash are farm-fresh. You can also pile the grilled vegetables onto crusty French bread that's been slathered in creamy chevre. Or make hors d'oeuvres by topping Crostini with slices of grilled vegetable and some crumbled chevre. The vegetables can be grilled up to 1 hour in advance; assemble just before serving.

Recipe notes

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

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

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

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

Béchamel Sauce

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

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.