I did an end of summer panic overshop at the market and had a bunch of extra peppers, zucchini, and eggplant. I like to grill them until super blistered, peel off the skins and just use the flesh to make a dip. chop it up and add to greek yogurt with grated garlic, lemon juice, salt, aleppo pepper, chopped parsley & mint. taste as you go. finish with lots of olive oil, sumac, and herbs. you could do a tahini drizzle too. enjoy with bread. you ending up using quite a bulk of veggies for this as the actual flesh doesn’t amount to much after shriveling up on the grill. it really is the easiest way to make some room in your fridge.