For your next backyard barbecue, let the vegetables shine. Fire up the grill and bring vibrant Mediterranean flavors to your table with this grilled vegetable platter. A colorful array of charred summer vegetables, basted with a spice-infused olive oil, sits atop a fluffy bed of couscous. It’s as visually striking as it is satisfying -- perfect for summer gatherings.

A colorful selection of zucchini, eggplant, bell peppers and onions take on the smoke and char from the grill, while lemony couscous soaks up their juices. It’s endlessly adaptable; swap in other vegetables based on what’s in season or in your fridge. Serve it warm as a hearty vegetarian main dish or chilled as an al fresco salad.

There are a few extra steps that put this dish over the top. The spice-infused oil seasons the couscous and bastes the vegetables, while a leafy gremolata provides freshness and garnishes the platter. Roasted chickpeas are an optional addition and a source of protein to make a satisfying main dish.

Roasted Vegetable Couscous

Active time: 40 minutes

Total time: 40 minutes, plus time to roast the chickpeas, if using

Yield: Serves 4 to 6

Spiced oil:

1/4 cup extra-virgin olive oil

1 garlic clove, grated

1/2 teaspoon ground cumin

1/2 teaspoon sweet paprika

1/2 teaspoon ground coriander

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

Couscous:

1 1/2 cups couscous

1 1/2 cups water

3/4 teaspoon kosher salt

1 teaspoon finely grated lemon zest

1 cup canned chickpeas (optional), drained, blotted dry

2 to 3 red or orange bell peppers, seeded, cut into 3/4-inch strips

2 carrots, peeled, sliced on the diagonal, 1/4 inch thick

2 small yellow onions, sliced crosswise, 1/2 inch thick

1 medium eggplant, halved lengthwise, then sliced crosswise into 1/2-inch-thick half moons

1 large zucchini, sliced on the diagonal, 1/2 inch thick

Gremolata:

1 cup mixed chopped Italian parsley leaves, cilantro leaves and mint leaves

1/2 teaspoon finely grated lemon zest

2 tablespoons pine nuts, toasted, coarsely chopped if large

Whisk the oil ingredients in a bowl.

In a medium saucepan, combine the couscous, water and 3/4 teaspoon salt. Bring to a simmer over medium-high heat, then remove from the heat and cover the pan. Let stand until the liquid is absorbed and the couscous is tender, 5 to 7 minutes. Add 1 tablespoon of the spiced oil and the lemon zest and fluff with a fork.

Roast or grill the chickpeas, if using: Place the chickpeas in a bowl and toss with 1 to 2 teaspoons of the spiced oil. To oven roast, spread on a baking sheet and roast in a 425-degree oven until golden brown and crisp, about 25 minutes, shaking the pan once or twice. To grill, spread on a griddle or cast-iron skillet and grill over indirect medium-high heat until golden brown and crisp.

Combine the vegetables in a large bowl. Add 2 to 3 tablespoons of the spiced oil and stir to thoroughly coat.

Arrange the vegetables on the grill over direct medium-high heat. Grill until the vegetables are charred and tender, turning as needed, 6 to 10 minutes, depending on the vegetable.

Combine the gremolata ingredients in a bowl.

To assemble, stir half of the gremolata into the couscous. Spread the couscous on a serving platter or in a wide shallow serving bowl. Arrange the vegetables over the couscous. Scatter the chickpeas over the vegetables and garnish with the remaining gremolata. Serve warm or at room temperature.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

When the sun is shining and the temperatures rise, there’s nothing better than a cool, effortless dessert that feels indulgent but requires little effort. Enter this luscious no-bake frozen whipped cream torte -- a light and airy confection that’s as beautiful as it is delicious.

Perfect for warm-weather entertaining or a casual backyard treat, this make-ahead dessert comes together in minutes using just a handful of ingredients. It is whipped cream elevated: frozen, then sliced into creamy slabs speckled with shards of sweet meringue and topped with a vibrant berry compote that captures the best of summer produce.

Despite its elegant appearance, this torte is surprisingly simple to prepare. All you need is a loaf pan, a bit of plastic wrap, some store-bought meringues and a bowl of freshly whipped cream. Fold in the meringue, pour the mixture into the pan and freeze until firm, then slice and serve with a spoonful of berries dribbled over the top.

A quick note: Because the whipped cream is delicate, the torte is best enjoyed within eight to 24 hours of freezing. Once it’s out of the pan, serve it right away, before it begins to melt. (Enjoy that pleasure in your mouth, not on the plate.)

Frozen Meringue Torte With Berry Compote

Active Time: 25 minutes

Total Time: 25 minutes, plus freezing and cooling time

Yield: Serves 8

Torte:

4 ounces vanilla meringues, coarsely crumbled

2 cups heavy cream

3 tablespoons sifted confectioners' sugar

1/4 teaspoon vanilla extract

Compote:

12 ounces fresh berries, such as raspberries, blackberries and/or strawberries

2 tablespoons sugar

1 tablespoon fresh lemon juice

Lightly oil a 9-by-5-inch loaf pan. Line with plastic wrap, leaving a 3-inch overhang on all sides. Spread one-third of the meringues over the bottom of the pan.

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment until traces of the whisk appear. Add the sugar and vanilla and continue to whip until soft peaks form.

Using a spatula, fold the remaining meringues into the cream. Add the cream to the loaf pan and evenly spread to level the top. Lift the plastic overhang to cover the edges, then cover the torte entirely with another piece of plastic wrap. Freeze for at least 8 hours or up to 24 hours.

Prepare the compote. Combine the berries, sugar and lemon juice in a medium saucepan over medium-low heat. Simmer until the sugar dissolves and the berries break down and release their juices, 5 to 7 minutes, stirring frequently. Remove from the heat and cool completely. (The compote can be prepared up to 24 hours in advance of serving.)

To serve, remove the frozen meringue cream from the freezer. Unwrap the plastic and invert the torte onto a serving platter. Carefully remove the remaining plastic. Cut into thick serving slices. Serve with the compote dolloped over each slice.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

Thick halibut fillets are ideal for grilling. Their firm texture will maintain shape without flaking apart on the grill, and their mild flavor is enhanced by the char and smoke. While you can simply grill the fillets whole, try cutting the fish into large chunks and threading the pieces on skewers. The smaller pieces will expose more edges and corners to the fire, which increases charring and the coveted crispy bits.

In this recipe, a quick marinade adds more flavor to the mild halibut. A key ingredient in the marinade is coarsely grated onion. The onion pulp and juice contribute sweetness and sharpness, nicely acting as a tenderizer and balancing the salt and acidity. Alternate the pieces of fish with sweet peppers and red onion on the skewers. The grilled vegetables will infuse more flavor into the fish and provide appealing color to the skewers. (Adding vegetables is also a great way to stretch pricey fish to feed a crowd.)

When assembling the skewers, make sure all the ingredients are cut in uniform size, 1 to 1 1/4 inches, including any vegetables that may be threaded along with the fish, to ensure even cooking. Other firm-fleshed fish, such as swordfish, tuna and salmon, can be substituted for the halibut. Bamboo skewers should be soaked in warm water for at least 30 minutes before assembling to help prevent them from burning on the grill.

Grilled Halibut Skewers

Active Time: 20 minutes

Total Time: 1 hour for marinating plus 20 minutes

Yield: Serves 4 to 6

Marinade:

1/4 cup coarsely grated yellow onion with juices (about 1/2 medium onion)

1/4 cup soy sauce or tamari

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 heaping tablespoon Dijon mustard

1/2 teaspoon freshly ground black pepper

2 pounds center-cut halibut fillets, cut in 1-inch chunks

2 red, yellow and/or orange bell peppers, seeded, cut in 1-inch chunks

1 large red onion, cut in 1-inch chunks

Parsley sprigs for garnish (optional)

Lemon wedges for serving

Whisk the marinade ingredients in a large bowl. Add the halibut chunks and gently turn to coat. Cover and refrigerate for 30 to 45 minutes.

While the halibut is marinating, soak 8 to 10 (8-inch) bamboo skewers in warm water for 30 minutes.

Prepare the grill for direct cooking over medium-high heat. Thread the fish on the skewers, beginning and ending with the halibut and alternating with onions and peppers. Lightly brush the vegetables with some of the marinade.

Grill the skewers over direct heat until the fish is charred in places and just cooked through, about 8 minutes, turning as needed. Arrange the skewers on a serving platter. Garnish with parsley sprigs and serve warm with lemon wedges.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood