We grill them a lot, too. Sometimes we eat them as a side to grilled meat, sometimes on a green salad, sometimes I make a couscous salad with grilled peppers, onions, zucchini and vinaigrette.
Also, last summer, we had caprese salads about every other day - sliced tomatoes with sliced fresh mozzarella and basil leaves, drizzled with red wine or balsamic vinegar and EVOO, sprinkled with salt and pepper. I also make lots of pesto and then make bruschetta - toasted sliced Italian bread, rubbed with a cut garlic clove, spread with pesto, and topped with chopped roma tomatoes and shredded Parmesan cheese. Or mix the pesto with short pasta like rotini or farfalle and top with Parmesan cheese and chopped tomato.
This summer, I'm going to try grilling pizza, so some of the veggies will go on that. I also make homemade salsa with tomatoes, onions, bell peppers, jalapeno peppers and cilantro. I have a great recipe by Bobby Flay for avocado-tomatillo salsa that tastes great with grilled chicken or as a dip for tortilla chips.