Now that summer weather is here, the last thing I want to do is heat up my kitchen by turning the oven on. My favorite way to spend a Sunday afternoon is grilling up some veggies for the week. I slice a variety of veggies – usually yellow squash, zucchini and eggplant – toss them in a high heat friendly oil and throw them on the grill. I make a huge batch and cut them up for calabacitas, or leave them in long flat strips and layer them with cheese and sauce like a noodle-less lasagna.

It doesn’t get much easier to go meat-free.