baby eggplant, summer squash (zucchini), and tomatoes, roasted with an italian herb vinaigrette and served over couscous the squashes were yellow and green, the eggplants red and orange (they're on the left), and the tomatoes an orangey red. they were all too pretty to pass up, but I now understand why we don't usually eat eggplants till they're purple...
enchiladas filled with oven-roasted zucchini, onion, mushrooms, green chilis and sunburst squash and topped with a little vegan cheese, sour cream - brown jasmine rice with onion, garlic, oregano, and cilantro