Grilled eggplant. I pulled the recipe from my old-school James Beard cookbook, which says it’s a classic American favorite. Whether or not that’s true, the preparation is nearly effortless. Simply cut the eggplant in half and wrap it in foil along with any other vegetables you’d like: I used tomatoes, garlic, and jalapeños. It will turn into a kind of grilled stew, and the flavor of each element, including the jalapeños, will be exaggerated and pronounced. With grilled corn on the cob and slices of bruschetta.

(Photo: Pollak Vineyards, Virginia.)

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