Marinated Zucchini and Summer Squash --- from foodnetwork.com

Ingredients

2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

Directions

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.

Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

Garden Vegetable Pasta Salad from Taste of Home

This pasta salad is delicious!  We don't like olives so I omitted that and I also use less of the feta and dresssing.

• 1 pound fusilli or pasta of your choice
• 2 medium eggplant
• 2 medium zucchini
• 2 medium yellow summer squash
• 1 large red onion, cut into 1/2-inch slices
• 1 medium sweet red pepper, cut in half and seeds removed
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 plum tomatoes, chopped
• 1-1/2 cups (6 ounces) crumbled feta cheese
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 2 tablespoons minced fresh parsley

• PARMESAN VINAIGRETTE:
• 3/4 cup olive oil
• 1/3 cup grated Parmesan cheese
• 1/3 cup white wine vinegar
• 3 tablespoons lemon juice
• 1 teaspoon sugar
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper

Directions

• Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside.
• Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes.
• Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving. 

• Yield: 26 servings (3/4 cup each).

Balsamic Roasted August Vegetables

Ingredients

• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/3 cup extra-virgin olive oil
• 3 garlic cloves, pressed
• 2 teaspoons finely chopped fresh thyme
• 2 tablespoons finely chopped fresh basil
• 2 large red onions, halved, thinly sliced
• 1 yellow bell pepper, cut into 1/2-inch-wide strips
• 1 red bell pepper, cut into 1/2-inch-wide strips
• 1 orange bell pepper, cut into 1/2-inch-wide strips
• 1 1-pound eggplant, peeled and quartered lengthwise, cut into 1/2 inch slices
  
• 1/2 pound yellow squash (about 2 medium), cut into 1/3-inch-thick rounds
• 1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds
• Coarse kosher salt

Preparation:

Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.

Preheat oven to 425°F. Toss onions and next 6 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 20-30 minutes. Check and stir halfway through cooking.

Baked Penne with Roasted Vegetables slightly adapted from Giada

Ingredients

• 2 red peppers, cored and cut into 1-inch wide strips
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 summer squash, quartered lengthwise and cut into 1-inch cubes
• 4 cremini mushrooms, halved
  
• 1 yellow onion, peeled and sliced into 1-inch strips
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt, divided (you can get away with less)
  
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon dried Italian herb mix or herbs de Provence
• 1 pound whole wheat penne pasta
• 3 cups marinara sauce (store bought or homemade)
• 1 cup grated fontina cheese
  
• 1/2 cup grated smoked mozzarella (optional)
  
• 1 1/2 cups frozen peas, thawed
• 1/4 cup grated Parmesan, plus 1/3 cup for topping

Directions

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.