Bang-up baby burgers

3. Brush the grill rack with the olive oil, transfer the vegetables to the grill, and cook, turning as needed and being careful not to let the olive oil flame up, until tender. The zucchini and tomatoes will be done first, needing just 2 to 3 minutes per side. The peppers will be done next. If you have been careful to just brown them, they will not need to be peeled. The mushrooms and fresh eggplant will need about 5 minutes per side.

4. In a medium bowl, toss the arugula with some of the remaining herbed olive oil and the balsamic vinegar. Taste for seasoning and set aside.

5. To build the burgers, generously spread the gill side of 4 (or 8 smaller) mushrooms with pesto. Top with yellow zucchini, several tomato slices, green zucchini, eggplant slices, and several strips of bell pepper. Drizzle another small spoonful of pesto over all and close with another mushroom. Arrange some of the arugula salad on the side and serve immediately. 

Note: To make cilantro-arugula pesto, put 12 roasted, salted macadamia nuts and 1 or 2 garlic cloves in a food processor and process until they are finely chopped. Add 1 bunch of well-trimmed cilantro, 2 cups packed arugula, and 1/3 teaspoon lime zest and process until you have a coarse puree. With the machine running, add 6 tablespoons extra-virgin olive oil in a thin stream and process until smooth. Pulse in 1/4 cup freshly grated Pecorino Romano cheese and season to taste with salt and pepper. Transfer the pesto to a container, cover, and refrigerate until needed, or for up to 2 days.

Per slider: 303 calories, 4 grams protein, 12 grams carbohydrates, 6 grams sugar, 29 grams fat, trace cholesterol, 71 milligrams sodium, 5 grams dietary fiber.

Red, White and Blue Dessert Shots

Makes 8 servings

1/2 pint fresh raspberries

1. Combine the raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes.

2. Pour the cooked raspberries, jam, and lemon juice into the bowl of a food processor and process until completely smooth. Chill. (Sauce will thicken as it chills.)

3. Whip the heavy cream to hold stiff peaks.

4. Fill bottom 1/3 of shot glasses with raspberry sauce.

Fill piping bag with whipped cream and pipe onto raspberry layer, or spoon in carefully. Top with blueberries.

Per serving: 442 calories, 2 grams protein, 48 grams carbohydrates, 36 grams sugar, 28 grams fat, 103 milligrams cholesterol, 42 milligrams sodium, 2 grams dietary fiber

Contact staff writer Dianna Marder at 215-854-4211 or dmarder@phillynews.com. Read her recent work at http://www.philly.com/inquirer/columnists/dianna_marder/.