Take advantage of fresh fruits and veggies at local farmers market

Take advantage of the bounty of fresh fruits and vegetables with a farmers’ market inspired family meal of Grilled Eggplant Paninis, Sweet Potato Salad and Roasted Peach Sundaes.

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GRILLED EGGPLANT PANINI

Number of servings: 4

Total preparation time: less than 15 minutes

Actual cooking time: 15 to 30 minutes

INGREDIENTS:

2 tablespoons reduced-fat mayonnaise

2 tablespoons chopped fresh basil

2 tablespoons extra-virgin olive oil, divided

8 1/2-inch slices eggplant (about 1 small)

1/2 teaspoon garlic salt

8 slices whole-grain country bread

8 thin slices fresh mozzarella cheese

1/3 cup sliced jarred roasted red peppers

4 thin slices red onion

PREPARATION:

1. Preheat grill to medium-high.

2. Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread.

3. Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.

4. To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.

COOK’S NOTES:

To reduce the sodium in this dish, use powdered or granulated garlic instead of garlic salt.

Source: EatingWell

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SWEET POTATO SALAD

Number of servings: 8

Total preparation time: less than 15 minutes

Actual cooking time: No cooking required

INGREDIENTS:

3 large sweet potatoes, peeled and diced

1/2 cup hazelnut oil, olive oil or vegetable spray

1/2 large red onion diced

1 stalk celery, diced

1/2 cup chopped hazelnuts, toasted and chopped

3/4 cup fresh parsley, chopped

1 cup orange juice

PREPARATION:

In a large zip lock bag add potatoes, and oil. Coat potatoes with oil. Spread out on a baking sheet. Bake at 400 degrees for 20 minutes or until tender. Transfer potatoes to a serving bowl and add onion, celery, nuts, parsley, and orange juice. Combine until well blended and serve.

Source: Debbie Allen, RD

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ROASTED PEACH SUNDAES

Number of servings: 6

Total preparation time: less than 15 minutes

Actual cooking time: 15 to 30 minutes

INGREDIENTS:

3 ripe peaches, halved and pitted

1 tablespoon brown sugar

2 teaspoons lemon juice

3 cups fat-free vanilla frozen yogurt

6 gingersnaps, crumbled (optional)

PREPARATION:

Preheat oven to 425F. Coat a baking sheet with cooking spray.

Toss peach halves with brown sugar and lemon juice, and place them cut-side-up on the prepared baking sheet. Roast until the peaches are tender, 20 to 30 minutes. If the juice on the pan begins to burn, add a little water and loosely cover the fruit with foil.

Top each peach half with a 1/2-cup scoop of frozen yogurt and a sprinkle of crumbled gingersnaps (if using). Serve immediately.

Source: EatingWell

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