June Lettuce Spinach Salad Mix Green Garlic Kale Scapes Radishes Broccoli Green Onions Bok Choi Snap Peas Chives Mint July Lettuce Snow Peas Radishes Swiss Chard Turnips Salad Mix Garlic Carrots Beets Cabbage Zucchini Parsley Cilantro August Tomatoes Zucchini Basil Carrots Green Beans Garlic Onions Cucumbers Lettuce   Dill Beets Radishes Potatoes Oregano Thyme September Tomatoes Peppers Eggplant Cucumbers Zucchini Basil Canteloupe Watermelons Rosemary Potatoes Onions Garlic Turnips Salad Mix Beans Carrots Spinich October Salad Mix Lettuce Spinach Winter Squash Onions Rutabagas Potatoes Pumpkins Leeks Carrots Beets Cabbage Cauliflower		Tortellini Spinach Stew Roasted Onions, Potatoes and Spinach Barley Vegetable Risotto Cheese and Chard Pie Couscous Salad Garden Vegetable Lentil Salad Veggie Coconut Curry Green Bean and Radish Salad Orange Glazed Rutabaga and Carrots Fall Vegetable Noodle Soup Cabbage-Rice Casserole Pumpkin Bread Pumpkin Soup Beetroot, Cucumber and Mint Salad French Bean Salad Grilled Vegetable Salad Emerald Sesame Kale Spinach & Garlic Scape Pesto Scape Soup Spinach & Scape Frittata Grilled Scapes Scape Sauté		Grilled Vegetable Salad Ingredients: Vegetables: 2 medium (400g) green capsicums 2 medium (400g) red capsicums 2 medium (400g) yellow capsicums 1 large (300g) red onion 2 medium (240g) green zucchini 2 medium (240g) yellow zucchini 6 baby (360g) eggplants Dressing: 2 tablespoons lemon juice 1 clove garlic, crushed 1/4 cup (60ml) olive oil 2 tablespoons balsamic vinegar 1 tablespoon chopped fresh oregano leaves Directions: 1. Quarter capsicums, remove and discard seeds and membranes. Cut into think strips. Cut onion into 8 wedges 2. Slice zucchini en eggplants lengthways into thin slices 3. Cook vegetables, in batches, in heated oiled grill pan (or on grill or barbeque) until browned all over, and tender. Combine all vegetables in large bowl; drizzle with balsamic dressing, mix well. 4. For dressing, combine all ingredients into screw-top jar; shake well.