Ready, Set, Summer!

We're kicking off the season with easy eats for picnics in the park, backyard hangouts, and more plus, no-cook dinners and excuses to fire up the grill.

- SImon Andrews

VEGETARIAN FAVE

ROASTED EGGPLANT VEGGIE BURGER

Active 40 min. | Total 1 hr.

• 1 12-oz eggplant, halved lengthwise
• 3 Tbsp olive oil, divided Kosher salt, and pepper
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 Tbsp paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 cup quick-cooking oats
• 1/2 cup raw walnuts
• 1 15-oz can lentils, rinsed
• 1 large egg yolk
• 1 tsp Worcestershire sauce
• 4 slices American cheese (optional)
• 4 brioche buns
• Iceberg or romaine lettuce, mayonnaise, tomato, red onion, and pickled jalapeño, for topping

1. Heat oven to 375°F. Line rimmed baking sheet with nonstick baking mat or parchment.

2. Score flesh side of each eggplant half in diamond pattern. Brush cut sides with 1 Tbsp oil and season with 1/4 tsp salt. Roast until very tender, 25 to 30 min.

3. Meanwhile, heat remaining 2 Tbsp oil in medium skillet on medium. Add onion, season with 1/2 tsp each salt and pepper and cook, covered, stirring occasionally, 5 min.

4. Stir in garlic, paprika, thyme and oregano and cook, stirring, 2 min. Let cool.

5. In food processor, pulse oats and walnuts until very finely chopped; transfer mixture to small bowl.

6. Scoop eggplant into food processor, discarding skin. Add lentils, egg yolk, Worcestershire sauce and onion mixture and process until nearly smooth. Add walnut-oat mixture and pulse to combine.

7. Divide eggplant mixture in 4 and scoop onto prepared pan, then gently shape mixture into round patties. Bake until browned, 10 to 13 min., adding cheese during last minute of cooking if using. Let cool 5 min. before making sandwiches with buns and toppings.

SERVES 4 About 515 cal, 24 g fat (4 g sat), 18 g pro, 796 mg sodium, 61 g carb, 15 g fiber

THE RIGHT WAY TO REHEAT