Grilled Antipasti

A platter of grilled zucchini, eggplant, bell pepper and onion makes for a super-easy summertime appetizer or, with some salumi and cheese, a light dinner.

You'll need a small smoker box and 1 cup of hardwood chips, such as apple, oak, or pecan. No need to soak.

Serve with crusty bread and a glass of rosé.

The dressing can be refrigerated up to 4 days in advance. The grilled and dressed antipasti can be refrigerated a day in advance; bring to room temperature before serving.

For the dressing

2 teaspoons red wine vinegar

½ teaspoon kosher salt

2 tablespoons extra-virgin olive oil

1 heaping teaspoon fresh oregano, minced

1 heaping teaspoon garlic, minced

Pinch crushed red pepper flakes

For the vegetables

Olive oil cooking spray or 2 tablespoons olive oil

One 12-ounce eggplant, sliced into ½-inch thick rounds (about 12 to 14 rounds)

One 12-ounce zucchini, cut lengthwise into ½-inch thick slices (about 5 slices)

One 12-ounce yellow squash, trimmed and cut lengthwise into ½-inch-thick slices (4 or 5 slices)

One 12-ounce sweet onion, cut into ½-inch-thick rounds (4 or 5 rounds)

1 medium red bell pepper

1 tablespoon coarsely chopped flat-leaf parsley

For the dressing: Combine the vinegar and salt in a small bowl; let sit for a minute or two, then slowly whisk in the extra-virgin olive oil, oregano, garlic and crushed red pepper flakes, stirring to incorporate.

For the vegetables: Prepare the grill for direct heat. If using a gas grill, preheat to high. Put the chips in a smoker box (or make an aluminum foil packet poked with a few fork holes to release the smoke); set it between the grate and the briquettes, close to the flame. Once you see smoke, reduce the heat to medium (375 to 400 degrees).

If using a charcoal grill, light the charcoal or briquettes; when the briquettes are ready, distribute them on the grill. For a medium-hot fire, you should be able to hold your hand 6 inches above the coals for 6 or 7 seconds. Scatter the wood chips over the coals. Close the lid and open the vents about a quarter of the way. Have ready a spray water bottle for taming any flames.

Use olive oil cooking spray to lightly coat the vegetables, or brush them lightly with olive oil. Arrange the vegetables directly over the hot coals. Once the skin of the red bell pepper blackens on one side, which should take 3 to 4 minutes, turn it to another side; the whole process will take between 8 to 10 minutes. Once the other vegetables have browned and charred just a little (3 to 5 minutes), turn them over to cook for 3 to 5 minutes on the second side. Use tongs to transfer them to a platter.

Once the bell pepper is cool enough to handle, peel/discard its charred skin. Core and seed the remaining flesh. Pat it dry with a paper towel, then cut the bell pepper into ½-inch-thick slices. Pat it dry again.

Arrange the vegetables on the platter, gathering the bell pepper slices in a little mound, if you like. Spoon the dressing over the vegetables, turning to coat well. Garnish with the parsley; cover with plastic wrap and keep at room temperature if serving within a couple of hours. Otherwise, cover and refrigerate up to 1 day in advance; bring to room temperature before serving.

Serves 4

Nutrition | Per serving: 210 calories, 4 g protein, 21 g carbohydrates, 15 g fat, 2 g saturated fat, 0 mg cholesterol, 160 mg sodium, 6 g dietary fiber, 12 g sugar

From Jim Shahin

Avocado And Crab Salad

1 mango, peeled and roughly chopped

4 tablespoons lime juice, divided use

½ yellow onion, cut into ¼-inch dice

1 teaspoon minced garlic

2 scallions, thinly sliced on the bias

1 tablespoon minced jalapeno

2 avocados, cut into ¼-inch dice

10 ounces lump crabmeat

¾ teaspoon salt

¼ teaspoon ground black pepper

3 radishes, thinly sliced

3 tablespoons coarsely chopped cilantro

Microgreens as needed for garnish (optional)

Rice crisps or crackers, for serving (optional)

In a blender, combine the mango and 1 tablespoon of the lime juice and purée until smooth. Place in a covered container and refrigerate until needed.

In a bowl, combine the onion, garlic, scallions, jalapeno, avocado, remaining lime juice, crabmeat, salt, and pepper. Stir to combine.

Layer the radishes on a serving platter (or, if serving individually, divide among 8 salad plates). Top with the crabmeat mixture and garnish with cilantro and microgreens, if using. Serve with the reserved mango mixture and rice crisps or crackers, if desired.

Serves 8

Nutrition information per serving of crab salad: 158 calories; 72 calories from fat; 8 g fat (1 g saturated; 0 g trans fats); 40 mg cholesterol; 363 mg sodium; 13 g carbohydrate; 4 g fiber; 7 g sugar; 10 g protein.

From The Culinary Institute of America

Watermelon Salad

2 cups diced watermelon

2 tablespoons chopped shallots

1 tablespoon chopped mint

1 teaspoon chopped jalapeno

2 tablespoons extra virgin olive oil

In a bowl, combine the watermelon, shallots, mint, jalapeno, and oil. Toss to combine and serve chilled.

Serves 8

Nutrition information per serving of watermelon salad: 45 calories; 32 calories from fat; 4 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 1 mg sodium; 3 g carbohydrate; 0 g fiber; 3 g sugar; 0 g protein.

From The Culinary Institute of America