Going fourth

Vegetarian Times, July, 1998 by Kathy Farrell-Kingsley

Full of fresh, bold flavors, this portable feast makes a splendid spread for America's birthday--or any other summer event.

Wherever the spirit moves you, to the beach, a park or your own backyard, these pack-and-go, warm-weather dishes make your life easy. Planned for effortless serving in just about any locale, the dishes in our picnic menu can be made well in advance and can be cleaned up easily (a welcome feature when you're rushing off to see fireworks).

This festive picnic centers on a hearty sandwich loaf layered with grilled vegetables, fresh herb pesto and provolone cheese that's assembled ahead of time and wrapped, then sliced just before serving. It's accompanied by an old-fashioned potato salad that we updated by substituting roasted sweet potatoes for the usual spuds and a maple-mustard vinaigrette for the mayonnaise (which makes a safer picnic recipe). Our smoky bean salad borrows the homey molasses flavor of traditional baked beans, and a tricolor coleslaw incorporates a snappy, contemporary dressing made from fresh lemon juice and dill. A watermelon spritzer and peppermint-infused ice tea help keep you cool, and grilled fruit gives you something to marvel at--you won't believe how delicious the warmed pineapple, plums and peaches taste, especially when dipped in our creamy orange-flavored mascarpone sauce. Armed with these spectacular recipes, you can gather up the troops and go fourth with a bang.

Pack like a Pro

With picnics, careful packing can make the difference between a banquet and a disaster. Keep in mind, however, that whenever foods are served outdoors or away from home, it's essential to provide safe carrying containers. To ward off bacteria, keep cold dishes cold by packing them tightly in a cooler, surrounded by ice. Pack the ice in plastic bags or garbage bags to reduce the chance of water seeping into the food containers. And use large cubes instead of crushed ice; they will melt more slowly.

Be sure that all containers are well sealed and reinforced with masking tape. Use screw-top jars for liquids and put anything prone to leakage in a plastic bag secured with a rubber band or twist tie. Breakables can be padded with a tablecloth or napkins. Don't forget such essentials as-a cutting board, sharp knives, salt and pepper shakers, paper towels and a large plastic bag for garbage.

Watermelon Spritzer

6 SERVINGS DAIRY-FREE 30 An icy fruit beverage, such as this one, can be refreshingly brisk on a hot steamy day.

2 cups seeded, cubed watermelon
3 Tbs. orange juice concentrate
1 Tbs. fresh lemon juice
1 Tbs. fresh lime juice
2 cups ginger ale
Fresh blackberries and/or watermelon
wedges for garnish

In blender, combine first four ingredients and process until smooth. Pour mixture into a pitcher and stir in ginger ale. Serve over ice and garnish with watermelon wedges or a few blackberries if desired.

PER SERVING: 44 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 12G CARB.; 0 CHOL; 7MG SOD.; 0 FIBER.

Peppermint Ice Tea

8 SERVINGS DAIRY-FREE This tea, which brews while it sits in the sun, is less bitter than a tea made with boiling water.

4 tea bags, preferably a blend of
orange pekoe and black tea
5 cups filtered water
6 sprigs fresh peppermint
Ice, lemon wedges and sugar
for serving

In 2-quart glass jar or pitcher, combine tea bags, water and mint. Cover and set in a sunny window or out on the porch in the sun until tea is steeped, about 5 hours.

Discard tea bags. Pour tea over ice in tall glasses. Garnish with lemon and serve with sugar if desired.

PER SERVING: 0 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 0 CARB.; 0 CHOL.; 0 SOD.; 0 FIBER.

Stuffed Picnic Loaf with Grilled Vegetables and Presto

8 SERVINGS LACTO This sandwich loaf can be assembled up to one day in advance and refrigerated in its foil wrapper. To serve, bring to room temperature or heat for about 30 minutes over low coals or in the oven, turning occasionally.

1/2 cup olive oil
2 garlic cloves, minced
1 large eggplant, peeled and sliced 1/2 inch thick
2 medium red belt peppers, quartered
1 Vidalia or other sweet onion, sliced inch thick
1 to 2 portobello mushrooms
1 large loaf Italian or French country
  bread (1 1/4 to 1 1/2 lbs.)
1/2 cup pesto (recipe follows)
2 large vine-ripened tomatoes, sliced
5 oz. provolone cheese, thinly sliced

Prepare a medium-hot fire in charcoal grill or preheat a gas grill.

In small bowl, combine oil and garlic. Brush mixture over eggplant slices, peppers, onion slices and mushrooms.

Grill vegetables, turning occasionally, until well browned, 10 to 15 minutes. Remove vegetables from grill as they are done. Reduce temperature of grill by spreading out coals or by reducing flame on gas grill to low.

Slice bread in half lengthwise. Remove some of the interior of loaf to create a hollow space for stuffing vegetables. Brush inside of loaf with remaining oil and garlic, then spread with pesto. Layer half the provolone, then grilled vegetables, tomatoes and remaining provolone over bottom half of bread. Position top half of bread. Wrap entire loaf in foil.