Picnic Pitas

This light, elegant dish provides a welcome change to the usual picnic fare. Best of all, it can be made a day ahead.

Ingredients

3 tbsp. balsamic or red wine vinegar
2 tsp. olive oil
1/4 cup fresh, chopped basil
1 small eggplant, sliced into thin rounds
1 zucchini, sliced thinly
1 yellow squash, sliced thinly
1 red pepper, sliced thinly
1 small red onion, sliced thinly
1/4 cup 2% plain yogurt
2 tbsp. low fat mayonnaise
1 tbsp. fresh, chopped basil
1 tsp. lemon juice

Directions:

1. Preheat oven to 450 F. Blend vinegar, oil and basil. Add vegetables, tossing to coat.

2. Place vegetables in roasting pan and cook, stirring occasionally until tender, about 30 minutes.

3. Whisk together ingredients for yogurt spread.

4. Spread yogurt mixture on pita halves, crusty rolls or focaccia bread. Top with veggie mixture and serve.

Deviled Ham and Pickle Sandwiches

1 1/2 cups chopped cooked ham (1/2 pound)
1/3 cup mayonnaise
2 teaspoons grainy mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco
Sliced cornichons or dill pickles
Thinly sliced sweet onion
8 slices sandwich bread

Pulse ham with mayonnaise, mustard, Worcestershire sauce, and Tabasco in a food processor until finely chopped.
Make sandwiches with ham mixture, pickles, onion, and bread.

Summer Rolls with Baked Tofu and Sweet-and-Savory Dipping Sauce

2 ounces dried bean thread noodles (cellophane noodles)
1 small carrot, cut into thin matchsticks (about 3/4 cup)
1 Kirby cucumber, halved lengthwise, seeded, and cut into thin matchsticks (about 3/4cup)
1 small fresh jalapeño, cut into thin matchsticks
1/4 cup rice vinegar (not seasoned)
1/4 teaspoon sugar
1 tablespoon plus 3/4 teaspoon fresh lime juice, divided
16 rice-paper rounds (also called galettes de riz; about 8 inches in diameter) plus additional in case some tear
4 romaine leaves, each torn into 4 pieces
10 ounces packaged baked tofu, cut into 3- by 1/3-inch sticks
1 cup fresh bean sprouts
1/2 cup each of torn basil, mint, and cilantro leaves (11/2 cups total)
1/3 cup hoisin sauce
2 tablespoons chunky peanut butter
2 tablespoons water

Soak noodles in a medium bowl of boiling-hot water 10 minutes.
Meanwhile, blanch carrot in boiling water until softened, about 45 seconds. Drain. Rinse under cold water to stop cooking, then transfer to a small bowl along with cucumber, jalapeño, vinegar, sugar, 1 tablespoon lime juice, and 1/4 teaspoon salt. Let stand 5 minutes. Reserve 2 tablespoons liquid and drain pickled vegetables.
Drain noodles and rinse under cold water, then drain and pat dry. Toss noodles with remaining 3/4 teaspoon lime juice and snip with kitchen shears 5 or 6 times.
Fill a shallow pan or pie plate with warm water. Soak 2 rice-paper rounds until they begin to soften, about 30 seconds, then let excess water drip off and stack soaked rounds on a work surface so that they overlap by all but 1 inch on either side. Put 2pieces of romaine on bottom third of round. Top with one eighth of noodles (about 2 tablespoons), tofu (4 sticks), bean sprouts (about 2 tablespoons), herbs (3 tablespoons), and pickled vegetables (3 tablespoons). Roll up tightly around filling, folding in sides. Make 7 more rolls in same manner.
Stir together hoisin sauce, peanut butter, water, and reserved 2 tablespoons pickling liquid. Serve rolls with dipping sauce.

Cooks' note:
Rolls and sauce can be made 4 hours ahead and chilled, rolls covered with damp paper towels and then plastic wrap.

Mini Taco Bowls

Prep Time: 10 min Total Time: 25 min Makes: 4 servings, two taco bowls each

What You Need!8 TACO BELL® HOME ORIGINALS® Flour Tortillas
1 lb. extra lean ground beef
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
2 cups chopped lettuce
1 cup chopped tomatoes 1
/4 cup KRAFT Ranch Dressing
Make It!
HEAT oven to 350°F. Microwave tortillas on HIGH 30 sec. Press 1 tortilla into each of eight 2-1/2-inch muffin cups. Carefully fold back edges of tortillas, leaving opening in center of each for filling. Bake 10 min.
MEANWHILE, brown meat in large skillet; drain. Stir in salsa; bring to boil. Reduce heat to medium-low; simmer 10 min. Spoon into tortilla bowls; top with remaining ingredients.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Serving Suggestion
Serve with your favorite fresh fruit and CRYSTAL LIGHT Lemonade.

Substitute
Substitute 2 cups shredded cooked chicken for the browned ground beef.

Substitute
Substitute 1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream for the 1/4 cup dressing.