The recipes on this thread so far are terrific! I've copied down
almost all of them, except blintzes, which I don't like. I'm sure that
makes me a Communist or something.
Finally, here's one of my recipes:

Baked Peppers and Tomatoes
from "The Tomato Cookbook" by Christine France
slightly modified by yours truly

2 red bell peppers
2 yellow bell peppers
1 sliced red onion
5 garlic cloves, halved
6 plum tomatoes, quartered
1/2 cup pitted black olives
1 t soft light brown sugar
3 T sherry
3-4 fresh rosemary sprigs
2 T olive oil
salt and ground black pepper

Cut peppers in half, remove cores and seeds, then slice into strips.

Preheat over to 400 degrees. Place peppers, onion, garlic, tomatoes,
and olives in large roasting pan. Sprinkle the sugar over the veggies.
Sprinkle with the sherry. Season well with salt and pepper, then cover
with foil and bake for 45 minutes.

After 45 minutes, remove foil, stir veggies and olives well, and add the
rosemary. Drizzle with olive oil, cover, and return pan to over for 30
more minutes. Serve hot with warm crusty bread to sop up the juices.

Stacia's notes: This stuff is freakin' awesome. I added more garlic to
the recipe so modify as you want. It makes a ton so you might want to
halve it for a side dish, but it is hearty enough for a main course,
possibly served with some light soup, crusty bread, and red wine.

Also, I recommend the Tomato Cookbook, which I found on sale at
Waldenbooks a few years ago. It's in European measurements but has
American conversions. The series has all sorts of cookbooks, such as
Japanese, Chinese, Italian, Onion, Cheese, etc.

Stacia