During the summer of 2015, the year this book was written, Alaska had record-setting heat. We’re talking high 80s during the middle of June . . . for weeks! It was unprecedented. I was never able to relate to the folks in the Lower 48 who fervently avoided turning on their ovens during the swelter of the summer, until then. Indeed, this recipe was developed out of necessity. Our savior was the shiny, potbellied grill, which allowed us to cook up a large batch of delicious veggies. If you don’t have a grill, I’ve included directions for a roasted version. Feel free to add any vegetables you like in addition to the zucchini, bell pepper, carrot and sweet onion. Do note that you may need to steam any veggies, before roasting, that should require more time on the grill, such as potatoes. I pile the perfectly charred veggies atop a bed of baby kale layered on a toasted pita, then slather it all with a zesty cilantro lime sauce.