Our salty, tangy take on grilled vegetables is your perfect summer side dish. The eggplant and squash are cooked without being squishy—think al dente—while the mushrooms are earthy and tender. The flavor from the vinaigrette and basil, and the creaminess from burrata round this dish out and make it scream summer. Try to keep the lid closed while the tomatoes are on the grill to ensure they cook properly within the allotted amount of time. These veggies pair magnificently with any source of protein—steak, chicken, salmon, tofu, you name it—and a glass of white wine. Chop up leftovers and reincorporate them into a grain bowl or fried rice.