In the south, when the garden was at its peak, we sometimes had bowls and bowls of fresh vegetables instead of a main course of meat. This was long before vegetarian meals were popular. This main dish combines the tradition of a vegetable plate with the new way of preparing fresh vegetables, grilling. 8 Japanese eggplants 4 red bell peppers 4 bulbs fresh fennel 2 lg. garden fresh tomatoes 4 rounds marinated goat cheese Olive oil for brushing the grill vegetables

Heat an outdoor grill and place the peppers on to cook. Grill until the skin of the peppers is blacked and appears blistered. Remove peppers from the grill and place in a brown paper bag. Roll bag up and allow to set for about 10 minutes in order to enhance flavor.

Split the eggplant and radicchio in halves; brush radicchio and fleshy parts of eggplant with a bit of the olive oil. Place eggplant, radicchio, and fennel on the grill and grill until done, about 8-10 minutes.

While vegetables are grilling, peel the peppers by placing under cold water and scraping the blistered skin off. It should come off easily. Divide the grilled vegetables among 4 plates. Add slices of the fresh tomatoes and a round of the marinated goat cheese. Serves 4.