Here in the East Bay in Northern California, September is just an extension of August, and the last chance to stuff yourself with ripe summer veggies. Some favorites this month:
Seared peppers, onions and tomatoes with basil - Slice ripe sweet red or yellow bell peppers and sweet onions into thick slices, about 1/3". Quarter high quality juicy ripe red tomatoes. Chop up a generous handful of basil. Crank up the heat under a wok or wide high-sided fry pan and lightly coat with olive oil. When it is very hot, add the peppers and onions, sear them until they are just starting to go limp. Then add the tomatoes and their juices plus the basil and salt to taste. Toss the veggies until they are thoroughly mixed and the tomatoes are piping hot, then serve sprinkled lightly with sherry vinegar.
Grilled Brussels Sprouts - I usually think of these as a winter veggie, but they are really summery in the following incarnation:
Slice brussels sprouts in half and parboil them until just starting to get little tender. Rinse to cool and drain well. Toss them in a generous amount of olive oil with several cloves of minced garlic and a handful of chopped fresh marjoram or oregano and sage, and salt and pepper to taste. Let them rest 20 minutes to half an hour, then grill them in a grill basket until they are just starting to brown at the edges. Yum!
The grilled brussels sprouts were perfection a few days ago alongside grilled Bul Go Gi and Mark Bittmans grilled figs stuffed with herbed goat cheese, plus a nice Zin.