Warm the veggies gently. Spread leftover grilled vegetables on a sheet pan. Drizzle with olive oil, sprinkle salt and pepper, and warm at 350°F (175°C) for 8–10 minutes. Avoid high heat so they don’t dry out.

Make a quick lemon-herb drizzle. In a small bowl, combine 2 tablespoons olive oil, juice of 1/2 lemon, 1 minced garlic clove, a pinch of chili flakes, and 2 tablespoons chopped herbs. Season to taste.

Choose your base. Warm tortillas or flatbreads, reheat cooked grains, or boil pasta until al dente. Lightly salt the base for better overall flavor.

Add a creamy counterpoint. Stir together 1/3 cup Greek yogurt with a squeeze of lemon, a pinch of salt, and a dash of cumin or smoked paprika. Or whisk 2 tablespoons tahini with lemon juice and a splash of water until pourable.

Assemble your dinner path: Bowl: Layer greens, grains, warm veggies, chickpeas, herbs, lemon-herb drizzle, and a dollop of yogurt.

Tacos: Fill tortillas with warm veggies, beans or halloumi, yogurt or hummus, and a squeeze of lime.

Flatbread: Spread hummus, scatter veggies, crumble feta, and finish with herbs and olive oil.

Pasta: Toss warm veggies with pasta, a splash of olive oil, lemon juice, grated Parmesan, and black pepper.

Finish with texture. Add toasted nuts or seeds for crunch. A handful goes a long way.

Taste and adjust. Add more lemon, a pinch of salt, or a hit of chili flakes to brighten the whole dish.