Everyday Food: tomatoes, cucumbers and peppers

On a large plate or platter, arrange about 2 pounds assorted tomatoes (any color), sliced or halved if small, and 1 avocado, halved, pitted, peeled and sliced. Drizzle with extra-virgin olive oil and season with coarse salt and ground pepper.

Nutritional analysis per serving: 176 calories, 14 grams fat (2 grams saturated fat), 13 grams carbohydrates, 3 grams protein, 6 grams fiber and 72 percent of calories from fat.

Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a food processor, combine 1/4 cup mayonnaise, 1/4 cup fresh basil leaves, 1 small garlic clove, minced, and 1 tablespoon fresh lemon juice and process until basil is finely chopped and sauce is smooth (add 1 to 2 teaspoons water if needed). Cut 3 green tomatoes into 1/2-inch-thick slices, brush with 1 tablespoon vegetable oil, and season with coarse salt and ground pepper. Grill until lightly charred and softened, 2 to 3 minutes per side. Transfer to a platter and spoon sauce over top.

Nutritional analysis per serving: 154 calories, 15 grams fat (2 grams saturated fat), 5 grams carbohydrates, 1 gram protein, 1 gram fiber and 88 percent of calories from fat.

In a large bowl, toss together 4 ripe tomatoes, cut into 1/2-inch wedges, 1 small jalapeño or serrano chile, seeded and minced, 2 tablespoons minced peeled fresh ginger, zest from 1 lemon, plus 2 tablespoons lemon juice, and 2 tablespoons extra-virgin olive oil. Season with coarse salt and ground pepper.

Nutritional analysis per serving: 107 calories, 8 grams fat (1 gram saturated fat), 10 grams carbohydrates, 2 grams protein, 2 grams fiber and 67 percent of calories from fat.

Preheat oven or toaster oven to 450 degrees. Split 1/2 baguette lengthwise and lightly brush cut sides with 2 teaspoons extra-virgin olive oil. Bake until golden around edges, 5 minutes. Meanwhile, in a small bowl, mash together 3 ounces feta, 4 teaspoons oil, and 1/2 teaspoon fresh lemon juice with a fork. Season with coarse salt and ground pepper. Spread feta mixture evenly over toasted baguette and top with 1 small English cucumber, thinly sliced crosswise. Season with salt, pepper, lemon juice, and a drizzle of oil. Cut into pieces to serve.

Nutritional analysis per serving: 246 calories, 12 grams fat (4 grams saturated fat), 26 grams carbohydrates, 8 grams protein, 1 gram fiber and 44 percent of calories from fat.

Cut 1 English cucumber into 3-inch lengths, then thinly slice lengthwise, avoiding center. Cut slices into matchsticks. Peel 1 small jicama and thinly slice. Working with several slices at a time, stack and cut lengthwise into matchsticks. In a bowl, toss jicama, cucumber, 1 1/2 teaspoons honey and 2 tablespoons fresh lime juice until combined. Season with coarse salt and 1/4 teaspoon chile powder, such as ancho or chipotle.

Nutritional analysis per serving: 51 calories, 0.1 gram fat (0 grams saturated fat), 12 grams carbohydrates, 1 gram protein, 5 grams fiber and 2 percent of calories from fat.

In a large bowl, combine 2 large cucumbers, peeled and thinly sliced crosswise, 1/2 medium red onion, thinly sliced, 1 teaspoon sugar, and 1/4 cup rice vinegar. Season with coarse salt and ground pepper and toss to combine. (Salad can be refrigerated in an airtight container, up to 4 hours.)

Nutritional analysis per serving: 39 calories, 0.2 gram fat (0.1 gram saturated fat), 10 grams carbohydrates, 1 gram protein, 1 gram fiber and 5 percent of calories from fat.

In a large cast-iron or other heavy skillet, heat 2 tablespoons vegetable oil over medium-high. When oil is very hot, add 8 mild green chiles, such as Anaheim or Italian frying peppers, working in batches if necessary. Cook, turning occasionally, until browned and blistered on all sides, about 10 minutes. Season with coarse salt and serve.

Nutritional analysis per serving: 96 calories, 7 grams fat (0.8 gram saturated fat), 9 grams carbohydrates, 2 grams protein, 1 gram fiber and 65 percent of calories from fat.

In a large skillet, heat 1 tablespoon extra-virgin olive oil over medium-high. Add 1 medium red onion, halved and thinly sliced; season with coarse salt and ground pepper. Cook, stirring often, until onion softens, 3 minutes. Add 3 sweet bell peppers (any color), cut into thin slices, and 1 hot red chile (optional), sliced, and toss to combine. Season with salt and pepper; add 3 tablespoons red-wine vinegar. Stir to combine, cover, and cook until peppers soften slightly, 3 minutes. Toss with 2 tablespoons fresh oregano leaves.

Nutritional analysis per serving: 72 calories, 4 grams fat (0.6 gram saturated fat), 9 grams carbohydrates, 1 gram protein, 2 grams fiber and 50 percent of calories from fat.

Heat broiler, with rack in top position. Make a long slit down three-fourths the length of 12 mini sweet peppers, leaving stems attached. Stuff each pepper with 1 slice dried chorizo or andouille (1/4 inch thick) and place on a rimmed baking sheet. Broil until peppers are blistered and browned on all sides, about 4 minutes, turning peppers frequently. Serve warm or at room temperature.

Nutritional analysis per serving: 110 calories, 8 grams fat (3 grams saturated fat), 3 grams carbohydrates, 6 grams protein, 1 gram fiber and 65 percent of calories from fat.