Healthy summer side dishes

Iran across these summer side recipes the other day and thought they sounded good. All three are from Eating Well magazine.

Summer Grilled Vegetables

1/2 cup chopped fresh flat-leaf parsley

1/3 cup chopped fresh mint leaves

1-1/2 tbsp lemon juice

2 teaspoons minced garlic

1/2 tsp crushed red pepper

6 tbsp extra-virgin olive oil, plus

1/4 cup, divided

1 tsp salt, divided

3/4 tsp ground pepper, divided

2 red bel l peppers, stemmed, seeded and quartered lengthwise

2 zucchini, halved lengthwise

2 summer squash, halved lengthwise

1 red onion, cut crosswise into

1/2-inch slices

1 medium eggplant, cut crosswise into

1/2-inch slices

1 pound asparagus, trimmed

Preheat grill to medium- high (400-450).

Combine parsley, mint, lemon juice, garlic, crushed red pepper, 6 tablespoons oil and 1/4 teaspoon each salt and pepper in a medium bowl.

Brush bell peppers, zucchini, squash, onion, eggplant and asparagus with the remaining 1/4 cup oil; sprinkle with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Oil the grill rack (see Tip). Place the peppers, zucchini, squash, onion and eggplant on the oiled rack; grill, covered, until the vegetables are tender but still hold their shape, 3 to 5 minutes per side, adding the asparagus halfway through. Grill the asparagus until tender and grill marks appear, 2 to 3 minutes on each side. Transfer the grilled vegetables to a serving platter. Serve with the parsley-mint sauce. —kwc— This sounds cool and refreshing on a hot day.

Chopped Cucumber and Tomato Salad with Lemon 1 tbsp white wine vinegar 1 tsp grated lemon zest 1 tbsp lemon juice 3/4 tsp salt 3 tbsp extra virgin olive oil 1 English cucumber, cut into 1-inch pieces 1 pound tomatoes, cut into 1-inch pieces 2 tbsp chopped shallot 2 tbsp chopped fresh flatleaf parsley or basil Whisk vinegar, lemon zest, lemon juice and salt in a large bowl. Slowly pour in oil; whisk to combine. Add cucumber, tomatoes and shallot and toss to combine. Let stand at room temperature for at least 1 hour or up to 2 hours before serving. Just before serving, stir in parsley (or basil). Serve with a slotted spoon. —kwc— Good fresh tomatoes are starting to come in and this sounds like a good way to use them. This recipe calls for cherry tomatoes but any fresh tomato will work. It also calls for white balsamic vinegar which I didn’t know existed. I’d use the regular dark kind and leave out the honey.

Marinated Cherry Tomato Salad

2 tbsp white balsamic vinegar 1 tbsp finely chopped shallot 1 tsp honey 1/2 tsp salt 1/2 tsp ground pepper 1/2 tsp Dijon mustard 2 tbsp extra-virgin olive oil 2 pints cherry tomatoes, halved 1 tbsp chopped fresh basil 1 tbsp chopped fresh mint Whisk vinegar, shallot, honey, salt, pepper and mustard in a medium bowl. Whisking constantly, slowly drizzle in oil until fully incorporated. Fold in tomatoes, basil and mint. Let stand, stirring occasionally, until the flavors meld, about 15 minutes. Serve at room temperature.