Get Fresh

Of all the seasons, I like summer best, and these dishes are a medley of many of my favorite summer foods.

The zucchini and eggplant are either grilled or cooked under the broiler, and both can be made ahead and served at room temperature. The beans and corn are cooked on top of the stove. The beans can be cooked ahead and served at room temperature or even cooled, if preferred. Of course, the corn should be served fresh out of the pot. The crumble needs to be baked ahead and served at room temperature.

GREEN AND YELLOW BEAN SALAD WITH TOMATO AND BASIL (30 MINUTES OR LESS)

1/2 to 3/4 pound green beans

1/2 to 3/4 pound yellow wax beans

Salt, preferably coarse kosher

1 large tomato or 6 plum tomatoes, trimmed and cut into thin wedges

3 tablespoons extra-virgin olive oil

1 clove garlic, bruised with side of knife

1/2 cup loosely packed basil

Freshly ground black pepper

Trim stems from green beans and yellow beans, leaving long tapered blossom end intact. Bring large pan of water to boil and add 1 teaspoon salt. Add beans and cook uncovered, stirring occasionally, until tender, 6 to 8 minutes. Drain.

Combine tomato, oil, garlic, basil, 1/2 teaspoon salt and grinding of black pepper in serving bowl. Add warm beans and toss to combine. Serve at room temperature or slightly chilled.

4 servings. Each serving:

133 calories; 70 mg sodium; 0 cholesterol; 10 grams fat; 10 grams carbohydrates; 3 grams protein; 1.46 grams fiber.

GRILLED ZUCCHINI WITH MINT AND RED ONION VINAIGRETTE

4 small zucchini, trimmed and halved lengthwise

1 tablespoon extra-virgin olive oil

Salt, freshly ground pepper

1/2 red onion, cut into very thin slivers or wedges

2 tablespoons torn mint leaves

2 tablespoons red wine vinegar

Arrange zucchini, cut side up, on platter. Drizzle with olive oil and season with salt and pepper.

Cook zucchini over medium-hot coals or under broiler, cut side down, until lightly browned, about 8 minutes. Turn and cook until tender, about 5 minutes more. Return zucchini to platter, cut side up.

Combine onion, mint and vinegar and sprinkle over zucchini. Serve warm or at room temperature.

4 servings. Each serving:

53 calories; 78 mg sodium; 0 cholesterol; 4 grams fat; 5 grams carbohydrates; 2 grams protein; 0.64 gram fiber.

GRILLED EGGPLANT WITH GARLIC, ROSEMARY AND OLIVE OIL MARINADE (IT’S A SNAP)

3 tablespoons extra-virgin olive oil

2 teaspoons snipped rosemary

1 clove garlic, crushed

2 to 3 small eggplants, trimmed and halved lengthwise (quartered if large)

Salt, freshly ground pepper

Combine oil, rosemary and garlic in small bowl. Rub mixture over cut surfaces of eggplants. Season with salt and pepper.

Arrange eggplants cut side down on grill (or in grill basket) or under broiler and cook until lightly browned, 10 to 15 minutes. Turn and cook 10 minutes more. Serve warm or at room temperature.

4 servings. Each serving:

102 calories; 76 mg sodium; 0 mg cholesterol; 10 grams fat; 3 grams carbohydrates; 1 gram protein; 0.46 gram fiber.

STEAMED CORN ON THE COB (IT’S A SNAP)

4 ears corn, husked

Extra-virgin olive oil

Freshly ground black pepper

Place steam basket in large wide saucepan. Add water to bottom of basket and bring to boil. Add corn, cover, and cook 3 to 5 minutes, depending on desired doneness. Season to taste with olive oil and pepper.

4 servings. Each serving:

138 calories; 14 mg sodium; 0 cholesterol; 8 grams fat; 17 grams carbohydrates; 3 grams protein; 0.63 gram fiber.