Even the most dedicated, diehard cooks will find it challenging to stand in front of a hot stove these days. Fire up the grill but not for long and cook foods that do not take too much time. Eggplant and zucchini slices take but a few minutes. Marinate them in olive oil, herbs, spices and a splash of vinegar after grilling. Great side dish.

Garden tomatoes are best right now so grab them, add a dash of salt and a sprinkling of extra virgin olive oil and some fresh snipped basil. Set aside. Grill shrimp in their shell in an oiled cast iron pan for 3 to 4 minutes or until shells turn pink and when cool enough to handle, remove the shells. Make a no-cook remoulade sauce to accompany the shrimp. Grilled clams and mussels in the shell are also fast cooking.

Serve eggplant, tomatoes and shrimp with remoulade sauce. Delicious and easy..no sweat!

3/4 cup mayonnaise

2 tablespoons grainy sweet mustard

2 tablespoons ketchup

2 tablespoons sweet pickle juice or fresh lemon juice

2 tablespoons minced flat leaf Italian parsley

1 tablespoon hot sauce

1 teaspoon grated fresh ginger

2 cloves garlic, minced

2 teaspoons capers in salt, well rinsed and minced

1/2 teaspoon Hungarian paprika

2 teaspoons finely chopped red onion

1/4 teaspoon salt

Grinding coarse black pepper

Mix everything together in a medium size bowl. Cover and refrigerate until ready to use.