Everyday Food: Portable dishes for dinner on the lawn

• Coarse salt and ground pepper
• 1 medium zucchini, thinly sliced lengthwise
• 1 red bell pepper
• 1 loaf crusty bread (about 1 pound), sliced in half lengthwise
• 1 can (15.5 ounces) cannellini beans, rinsed and drained
• 1 garlic clove, roughly chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/2 pound mortadella, prosciutto or thinly sliced deli ham
• 1/2 cup fresh parsley leaves
• 1 cup marinated artichoke hearts, drained and quartered or sliced
• 1/2 cup shaved Parmesan cheese (1 ounce)
• 1/2 cup pepperoncini, drained and halved if large

1. Sprinkle a double layer of paper towels with salt and place zucchini on top. Sprinkle with salt and roll up like a newspaper. Let sit 10 minutes to draw out excess liquid.

2. Over a low gas flame or under the broiler, roast bell pepper until skin is charred, 10 minutes, turning frequently. Place in a bowl and cover tightly with plastic wrap. Let sit 10 minutes. Rub bell pepper with a paper towel to remove skin, then core, discard seeds and slice flesh into strips.

3. Pull out about 2 cups bread from inside loaf halves. In a food processor, combine beans, garlic, lemon juice and oil, and puree until smooth. Season with salt and pepper. Completely cover inside of both bread halves with an even layer of bean puree.

4. Arrange zucchini on bottom half of bread. Top with mortadella, parsley, roasted pepper, artichokes, Parmesan and pepperoncini. Sandwich with top half of bread and wrap tightly in plastic. Place on a baking sheet in refrigerator. Place another baking sheet on top and weight with several heavy cans. Let sit at least 3 hours (or up to overnight). To serve, unwrap and cut into wedges with a serrated knife.

Nutrition information per serving, based on 6: 496 calories, 16 grams fat (5 grams saturated fat), 64 grams carbohydrates, 22 grams protein, 10 grams fiber, and 29 percent of calories from fat.

• 1 1/2 pounds medium golden beets, scrubbed
• 1 1/2 pounds fingerling or new potatoes, halved lengthwise
• 2 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 1/2 cup roughly chopped walnuts (optional)
• 1/4 cup finely chopped fresh chives
• 1 to 2 tablespoons red-wine vinegar

1. Heat oven to 450 degrees, with racks in top and middle. Place beets on a large piece of foil on a baking sheet. Fold foil around beets and crimp ends to form a packet. Cook beets on sheet on middle rack, 30 minutes.

2. On a rimmed baking sheet, toss potatoes with oil and season with salt and pepper. Arrange potatoes, cut side down, on sheet. After beets have cooked 30 minutes, place potatoes on top rack. Cook 15 minutes. Flip potatoes and sprinkle with walnuts (if using). Cook until walnuts are toasted, potatoes are golden and beets are tender when pierced with a knife, 5 to 10 minutes.

3. Remove beets from foil and let cool. Transfer potatoes and walnuts to a large bowl. Rub beets with a paper towel to remove skin and cut each into 4 to 6 wedges, depending on size. Toss beets with potatoes, walnuts and chives, and season to taste with vinegar.

(To store, cover and keep at room temperature, up to 3 hours.)

Nutrition information per serving: 227 calories; 11 grams fat (1 gram saturated fat), 29 grams carbohydrates, 5 grams protein, 5 grams fiber and 44 percent of calories from fat.

1. Heat broiler. Place 2 pounds large cherry tomatoes (about 24), stem side up, on a rimmed baking sheet and brush with 1 1/2 teaspoons extra-virgin olive oil. Broil just until skins blister, 1 minute.

2. In a small bowl, lightly mash 4 ounces fresh goat cheese and stir in 1 teaspoon chopped fresh marjoram or oregano. Season with coarse salt and ground pepper.

3. With a paring knife, cut a small opening in the top of each tomato; stuff with 1 teaspoon goat-cheese mixture.

(To store, cover and refrigerate, up to 1 day; bring to room temperature before serving.)

Nutrition information per serving: 93 calories, 6 grams fat (3 grams saturated fat), 7 grams carbohydrates, 5 grams protein, 2 grams fiber and 58 percent of calories from fat.

In a large bowl, toss together 2 each: pitted and sliced plums, nectarines and peaches; 2 to 3 apricots, pitted and sliced; 1 cup blueberries; 1 cup blackberries; 2 teaspoons honey; 1/3 cup fresh orange juice (from 1 orange); and 1/2 cup small fresh mint leaves. Let sit at least 15 minutes before serving. (To store, cover and refrigerate, up to 1 day.)

Nutrition information per serving: 93 calories, less than 1 gram fat (0.1 gram saturated fat), 23 grams carbohydrates, 2 grams protein, 4 grams fiber and 7 percent of calories from fat.