When eggplant, zucchini and tomatoes all show up at the farm stand at exactly the same time, my cooking brain goes right to ratatouille (rat-a-too-eee), the Provencal vegetable stew that fills omelets, tops rice, and snuggles up to grilled fish or chicken. I've made pots and pots of ratatouille in my day, some in the slow cooker, some with chicken, and while I love it, I'm not always in the mood for something stew-ish. I decided to try a different method; I diced and roasted a variety of summer squash I found in the kitchen -- a green zucchini, a yellow crookneck squash, and a pattypan -- with an onion, bell pepper, and eggplant. Then, I tossed the roasted vegetables with fresh tomatoes and some basil from the garden, plus a mustardy vinaigrette. The result was more like a salad than a stew. The next day, I combined the leftover vegetables with white beans and cooked shrimp, added a bit more dressing, and created a spectacular one-dish dinner, perfect for a summer night.