If you take a look at my fridge or kitchen counter right now you’ll find odds and ends of lingering summer veggies. Green tomatoes on their way to ripening, a couple of Japanese eggplants, all kinds of peppers, mixes of herbs in jars of water and other remnants.

I’m sad to pull be cleaning out the garden – though the bursts of warm temps are surprisingly keeping the peppers and eggplant going, if not at a bit slower of a pace. And I’m still seeing many of these items still at market – but probably not for too much longer now.

Though they might not be in their prime anymore, that certainly doesn’t stop me from finding a use for them. You could should try the ratatouille, or you could do something even easier – just cook everything down in a big saute pot.

Yeah, that’s right. With some tomatoes in there to release their juices (don’t be afraid to use the green ones for a completely different, but still delicious flavor), it doesn’t take long for everything to break down and transform into one awesome vegetable sauce. Just start with some onions and garlic in oil. Add in whatever veggies you have. Season. Toss in some chopped herbs towards the end of cooking. And when it looks sauce-like, use however you want. If it still needs a little flavor, add a splash of vinegar, another pinch of salt, or a few more herbs.

Toss with pasta, fill up tacos, cover a pizza, serve over your favorite grain or just eat it plain. I’ve even freezed sauces like this with some success.

Whatever you do, just don’t let the last of those summer flavors go to waste!