Arrange the following in separate sections on a large platter: peppers topped with chopped oregano, portabellas and onions mixed with tomatoes and topped with chopped basil, and artichoke hearts in mayonnaise. Garnish with herb sprigs and serve at room temperature with basket of croutons.

Bell peppers of various colors Garlic	Salt Olive oil

Preheat broiler. Cut each pepper in half through axis, revealing the widest possible cross-section. Remove stem, ribs, and seeds. Arrange halves on baking sheet lined with aluminum foil. Broil, as close to the heat source as possible, until skin blisters and blackens. Place peppers in a paper bag, close bag, and allow to steam for 10 minutes. When cool enough to handle, peel peppers (do not wash) and cut into 3/4-inch strips. Mix with garlic, minced with a pinch of salt, and olive oil. Refrigerate in a covered ceramic bowl.

Portabellas Red onions Wine vinegar Dijon mustard	Salt and black pepper Olive oil Fresh herbs

Remove and discard portabella stems. Peel onions and slice into 1/2-in. rings. Marinate for several hours in a vinaigrette made from the other ingredients. Grill over hot charcoal, turning mushroom caps. Slice caps and toss with onions and vinaigrette.

Ripe tomatoes Salt Wine vinegar	Olive oil Black pepper

Core tomatoes, dunk in boiling water for 20 seconds, and peel. Cut in half (through equator), gently squeeze out seeds, and cut into chunks. Marinate in salt and vinegar for several hours or days. (Don't be afraid to use what appears to be an excessive amount of salt in order to extract the water -- it will drain off.) Drain and toss with olive oil and ground pepper.

1 egg yolk 1 tsp. Dijon mustard 2 tsp. lemon juice 3/4 cup olive oil 1 tbsp. drained capers	Chopped basil Minced shallots Salt Tabasco sauce 2 cans artichoke hearts

Bring all ingredients to room temperature. Beat egg yolk with mustard and lemon juice until slightly thickened. Gradually whisk in olive oil. Stir in capers, basil, and shallots. Season to taste. Thin with additional lemon juice if necessary. Gently squeeze water from artichokes, quarter, and toss with mayonnaise.