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PER SERVING: 107 calories; 8 grams fat; 1.7 grams protein; 8.9 grams carbohydrates; 3.2 grams fiber

GRILLED EGGPLANT WITH YOGURT SAUCE

Vegetable oil, for grill

1 Kirby cucumber

2 eggplants (about 1 pound each)

¼ cup olive oil

Coarse salt and freshly ground pepper

½ cup plain yogurt

2 tablespoons finely chopped fresh flat-leaf parsley

1 to 2 tablespoons fresh lemon juice, plus lemon wedges, for serving (optional)

1 Heat grill to medium-high; lightly oil grates. Halve cucumber lengthwise, scoop out seeds, and grate on the large holes of a box grater. Squeeze out as much liquid as possible in a clean kitchen towel (or paper towels).

2 Halve eggplants lengthwise; slice off enough from skin side so halves lay flat. Brush both sides of eggplant halves with olive oil; season generously with salt and pepper. Grill until tender, 5 to 7 minutes per side.

3 Meanwhile, in a small bowl, combine cucumber, yogurt, parsley, and lemon juice; season with salt and pepper. Serve grilled eggplant with yogurt sauce and lemon wedges, if desired. SERVES 4

PER SERVING: 207 calories; 14.4 grams fat; 4.7 grams protein; 18 grams carbohydrates; 8.5 grams fiber

GREEN BEANS WITH TOMATOES

1 tablespoon olive oil

1 onion, finely chopped

2 large beefsteak tomatoes, coarsely chopped

1 pound green beans, stem ends trimmed

Coarse salt and freshly ground pepper

1 tablespoon fresh oregano

1 In a large skillet, heat oil over medium-high. Add onion; cook, stirring often, until golden, 2 to 3 minutes.

2 Add tomatoes; cook, stirring occasionally, until beginning to break down, about 3 minutes. Add green beans, season with salt and pepper. Bring to a boil. Reduce heat to medium-low; cover, and simmer, stirring occasionally, until green beans are very tender, 15 to 20 minutes. Stir in oregano, and serve. SERVES 4

PER SERVING: 99 calories; 3.6 grams fat; 3.2 grams protein; 15.4 grams carbohydrates; 5.2 grams fiber

SAUTÉED BEETS AND GREENS

5 small beets (about 1 pound), scrubbed, greens reserved and thinly sliced (to yield 1 cup)

1 tablespoon olive oil

1 large shallot, minced

1 teaspoon chopped fresh rosemary

Coarse salt

1 Preheat oven to 425°F. Wrap beets in 2 or 3 packets of foil; bake until slightly soft to the touch (squeeze packets to test), about 45 to 60 minutes. Cool beets in packets, then rub off skins with paper towels (use a paring knife for tough spots). Cut beets into ½-inch wedges.

2 In a large skillet, heat oil over medium. Add shallot; cook, stirring, until tender, 2 to 3 minutes. Add beet greens; cook, stirring often, until wilted, about 3 minutes. Add beets and rosemary. Season with salt. Cook, stirring, until beets are just heated through, 2 to 4 minutes. Serve hot. SERVES 4

PER SERVING: 88 calories; 3.6 grams fat; 2.3 grams protein; 13.2 grams carbohydrates; 3.2 grams fiber

GLAZED SHALLOTS

1 tablespoon olive oil

1 pound small shallots (about 12), peeled (stem ends left intact), halved lengthwise if large

1¾ cups water

1 teaspoon finely grated orange zest, plus ½ cup juice (from about 2 oranges)

½ cup apple-cider vinegar

3 tablespoons light-brown sugar

Coarse salt and freshly ground pepper

1 In a large skillet, heat oil over medium-high. Add shallots, and cook, stirring frequently, until lightly browned, about 5 minutes.

2 Add the water, orange zest and juice, vinegar, and brown sugar; season with salt and pepper. Bring to a boil, and cook over medium heat until shallots are tender when pierced with the tip of a sharp knife and liquid is syrupy, 35 to 40 minutes. (Raise heat to high for a few minutes if shallots are tender but not quite glazed.) Serve hot. SERVES 4

PER SERVING: 171 calories; 3.6 grams fat; 3.1 grams protein; 32.7 grams carbohydrates; 0.9 gram fiber

SWEET-POTATO WEDGES

3 sweet potatoes (1½ pounds), scrubbed

2 to 3 garlic cloves (unpeeled)

4 teaspoons olive oil

¼ teaspoon dried thyme

⅛ teaspoon crushed red-pepper flakes

Coarse salt

1 Preheat oven to 400°F. Cut sweet potatoes in