Labor Day is often our culinary send-off to summer. The signs of summer begin to wane. Darkness descends earlier, there is a chill in the air and the produce is beginning to change. I like to make up a big platter of colorful, complimentary vegetables, and on Labor Day I might grill up some barbecued chicken or shrimp alongside these tasty morsels.

Picture a platter of deep red and yellow sweet peppers, grilled purple eggplant slices and charred golden yellow rings of corn. This colorful vegetable combo makes great use of summer and early autumn produce, bursting with flavors. A large platter of these on the buffet table or served family-style can become the centerpiece for your Labor Day barbecue.

Serve these veggies with any grilled meat, fish or poultry. If you're lucky to have leftovers, you can make so many other dishes out of what remains. And that can be a lifesaver when getting back into a flood of school and fall responsibilities.

Grilled Sweet Peppers, Eggplant & Corn

Serves 8 to 12

4 red bell peppers

4 yellow bell peppers

4 Japanese eggplants, sliced 1/2 inch thick

1/4 cup olive oil, plus extra for brushing the eggplant and corn

9 large ears of corn, each broken in half

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