Summer Veggies from Eating Well

Pesto-Topped Grilled Summer Squash

1/2 C chopped fresh basil

1/4 C toasted pine nuts

1 Tbsp extra-virgin olive oil

1 Tbsp grated Parmesan cheese

1 clove garlic, minced

2 tsp lemon juice

1/4 tsp salt

2 medium summer squash (about 1 lb), sliced diagonally 1/4 in thick

Canola or olive oil cooking spray

Preheat grill to medium-high.

Combine basil, pine nuts, oil, cheese, garlic, lemon juice and salt in a small bowl.

Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2-3 minutes per side. Serve topped with pesto.

Note: This is not a traditional pesto, the ingredients are left whole, not ground in the food processor.

Makes 4 servings

Eggplant Pomodoro Pasta

2 Tbsp extra-virgin olive oil

1 medium eggplant (about 1 lb), cut into 1/2 in cubes

2 cloves garlic, minced

4 plum tomatoes, diced

1/3 C chopped pitted green olives

2 Tbsp red wine vinegar

4 tsp capers, rinsed

3/4 tsp salt

1/2 tsp freshly ground pepper

1/4 tsp crushed red pepper

12 oz whole-wheat angel hair pasta

1/4 C chopped fresh basil

Put a pot of water on to boil.

Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper, and crushed red pepper and cook, stirring, until the tomatoes break down, 5-7 minutes more.

Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle with the basil to top.

Makes 6 servings; cost per serving under $2