SUGAR SNAP PEAS WITH PROSCIUTTO AND MINT
Peas with crunch add a special feeling to an ordinary side dish. Sugar snaps used to be available just in the summer, but now you can get them throughout the year.

1 1/2 lb.	sugar snap peas
1 tbs.	olive oil
2-3	shallots, chopped
2-3 oz.	prosciutto, imported preferred, fat trimmed, chopped salt and pepper to taste
2 tbs.	chopped fresh mint

Steam sugar snap peas for 3 to 4 minutes until just tender-crisp; do not overcook. Just before serving, heat olive oil in a skillet over medium heat. Add shallots and sauté until limp. Add sugar snap peas, prosciutto, salt and pepper and sauté for 2 minutes. Top with fresh mint and serve.

CORN, GREEN PEA AND MUSHROOM MEDLEY
This quick-to-fix recipe is a wonderful summer mix. The proportions are not important, but try to get some of each vegetable for the color variety. Remove corn kernels from the cob by slicing down with a sharp knife. Fresh garden tomatoes make this dish even more special.

1/2 lb. or more	shelled fresh green peas, or 1 pkg. (10 oz.) frozen petite peas, thawed
1 tbs.	butter
1 tbs.	corn oil
2	large shallots, chopped (about 1/4 cup)
1/2 lb.	fresh white or wild mushrooms, sliced
3 cups	fresh corn, from about 4 ears corn
1/2 tsp.	sugar
salt and pepper to taste
2 tbs.	chopped fresh dill
2	garden tomatoes, cut into wedges,optional

If using fresh peas, cook in boiling water until barely tender, about 8 to 10 minutes; drain. Heat butter and oil in a large saucepan. Add shallots and sauté for about 1 minute. Add mushrooms and sauté for about 1 minute. Add corn, peas, sugar, salt and pepper and cook until corn and peas are very tender, about 3 to 5 minutes. Top with fresh dill and tomatoes, if using, and serve immediately.

ITALIAN-STYLE EGGPLANT
This makes a hearty appetizer with bread or crackers or a satisfying sandwich filling for pita bread. The eggplant can also be cooked in a microwave if you are pressed for time: pierce the eggplant with a fork, place it on paper towels and cook on HIGH for about 20 minutes.

2	large eggplants
2 tbs.	olive or vegetable oil
1	large onion, chopped
3-4 cloves	garlic, chopped
1	green bell pepper, chopped
1	red bell pepper, chopped
3 stalks	celery, chopped, optional
1 can (8 oz.)	tomato sauce
1 can (6 oz.)	tomato paste
1 cup	water, or more if needed
2 tbs.	brown sugar
salt and pepper to taste
2 tsp.	paprika
2 tsp.	mixed dried Italian herbs

Heat oven to 350°. Prick eggplants with a fork in several places. Place eggplants on a baking sheet and bake for about 1 hour, or until very tender. Cool and remove skin. Coarsely mash eggplant flesh. Heat oil in a large skillet. Add onion, garlic, peppers and celery, if using, and sauté for about 10 minutes, until vegetables are tender. Add mashed eggplant and cook for a few more minutes. Add remaining ingredients and simmer uncovered for about 2 hours, stirring often. Add more water if mixture seems too dry; mixture should be thick. Serve cold or at room temperature.

GREEN BEANS WITH TOMATOES AND GARLIC
This is a great summer standby when beans and tomatoes are at their peak. It works almost as well with drained canned tomatoes, but the beans should be fresh.

3 cloves	garlic, minced
3-4	shallots, chopped
2 tbs.	olive oil
1 1/2 lb.	thin green beans, ends trimmed
3-4	ripe Roma tomatoes, peeled
2 tbs.	lemon juice
salt and pepper to taste
2 tbs.	chopped fresh dill

In a small skillet, sauté garlic and shallots in oil over medium heat until limp, about 3 minutes. Add beans, tomatoes, lemon juice, salt and pepper and simmer until beans are tender, about 5 minutes. Cooking time will depend on the tenderness of beans. Add chopped dill and serve immediately.

SAUTÉ OF SUMMER SQUASH AND PEPPERS
Here's a great summer dish for the times when you are awash with squash. It goes with just about anything and can be served cold. Using both dried and fresh herbs intensifies the herbal flavor.

3 tbs.	olive oil
1	onion, chopped
1 clove	garlic, minced
1	red bell pepper, cut into chunks
1	green bell pepper, cut into chunks
1	yellow bell pepper, cut into chunks
1	large zucchini, sliced
1	yellow crookneck squash, sliced
salt and pepper to taste
1 tsp.	mixed dried mint, marjoram and parsley, or more to taste
	chopped fresh herbs for garnish, optional

In a large skillet, heat oil over medium heat. Add onion and garlic and sauté until limp, about 3 minutes. Add remaining ingredients, except fresh herbs, and sauté until vegetables are tender-crisp, about 8 to 10 minutes. Top with fresh herbs, if using, and serve immediately.

ZUCCHINI RICE BAKE
This is an all-purpose vegetable and rice dish to accompany chicken or meats. Or, it can be a vegetarian meal. Leftovers make a filling lunch.

1/4 cup	olive oil
1 clove	garlic, finely chopped
1	large onion, chopped
1 1/2 lb.	zucchini, peeled if outer skin is tough, thinly sliced
salt and pepper to taste
2 cups	milk
1 cup	seasoned dry breadcrumbs
3	eggs, lightly beaten
1/2 tsp.	mixed dried Italian herbs, or more to taste
3/4 cup	grated Parmesan cheese
1/2 cup	long-grain rice

In a skillet, heat 2 tbs. of the olive oil over medium heat. Add garlic and onion and sauté until limp. Add zucchini, salt and pepper and sauté for 5 minutes. Remove from heat. Heat oven to 350°. In large bowl, pour 1 cup of the milk over breadcrumbs. Add remaining 2 tbs. oil, eggs, herbs and 2/3 cup of the cheese. Add zucchini mixture and rice to bowl, mix well and transfer to an oiled gratin dish. Pour remaining milk and Parmesan over the top and bake for 1 hour, until eggs are set.

From Fresh Vegetables by Rose Grant. Copyright 1998 Bristol Publishing Enterprises. Excerpted by arrangement with Bristol Publishing Enterprises. $8.95. Available in local bookstores, or call 510-895-4461; outside California, call 800-346-4889.