Grill

This recipe is my variation on pisto, the wonderful mixed vegetable dish from Spain which is similar to French ratatouille. Instead of stewing the vegetables on the stovetop, I like the texture and smokiness imparted by the grill. The sherry vinegar and smoked paprika round out the flavors. The following proportions work well, but the recipe can be easily doubled or tripled when you have a bumper crop of vegetables. When covered and refrigerated, the spread lasts for at least a week. It can be served in countless ways: with fried eggs, on toasted bread slathered with goat cheese, a side to grilled meats, or even a smoky dip for tortilla chips. It's the type of low-fuss, high-reward dish that's perfect for summer entertaining.

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