What vegetables can Chef Jean use on the lighter springsummer menu and what are some appropriate cooking techniques?

Well, honey, Chef Jean can use a variety of vegetables like asparagus, zucchini, bell peppers, and cherry tomatoes for that spring/summer menu. Grilling, roasting, sautéing, and even raw preparations like salads or crudité platters would be appropriate cooking techniques to keep things light and fresh. Just remember, the key is to let those veggies shine with minimal fuss!