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[Clansgian AT wmconnect.com]

Here in the zenith of summer we cut up into big cubes tomatoes (green and 
ripe) tomatillos, eggplant, all manner of summer squash, onions (especially 
the 
over spent scallions that made the 1" bulbs then died back), green garlic 
.... 
put some olive oil and dill or basil or such in a glass pan, swish the 
veggies 
around, and put them in the oven (already hot from some other purpose such as 
baking bread).  When the veggies brown and wrinkle on the edges, they are 
just done, not actually "cooked" but done and a little scortched.   </HTML>