Cut red and yellow peppers into 1/4-inch strips. Spread on the bottom of a shallow pan. Top with thinly sliced yellow squares and sprinkle with parsley. Drizzle with olive oil and pepper and then bake covered in a 350 degree oven for 1 hour.

Toss garden fresh green beans and quartered new potatoes with olive oil, tarragon and pepper. Bake at 350 degrees for 50 minutes to one hour or until tender. Toss with a garlic vinaigrette before serving.

Combine chopped tomatoes and bell peppers with lots of fresh basil. Mix with pitted black olives, olive oil and a squeeze of lime. Toss sauce over hot pasta or try it over pasta that has cooled to room temperature.

Peel, then grate a cucumber. Combine with chopped fresh dill, a little chopped garlic, nonfat plain yogurt and pepper. Serve as a dip.

Roast thinly sliced tomatoes in a 200 degree oven for 1 hour or until tender. Serve on top of toasted slices of French bread with a drizzle of olive oil and some slivered basil.

Roast small potatoes in a 375 degree oven for 1 hour. Toss with a bit of olive oil and vinegar and fresh herbs just before serving.