We’re deep into summer produce now, people. A cooling rain and heavy breeze yesterday convinced me to turn on my oven and roast a few selections from the bounty. A big old eggplant, some green peppers (substituted for the red), onions and heirloom cherry tomatoes got together in the broiler and crisped up nice for this room temperature salad from “How to Cook Everything Vegetarian.” I’m not actually not positive about the title of this recipe, but you get the idea. Easily replicated on the grill, the veggies are dressed in thyme, lemon juice, and a healthy dollop of Greek yogurt. Bittman advises rice or pita alongside, but I had none. I substituted a crisp Wasa cracker, a hunk of feta, and a few plump kalamata olives. Perfect.