WITH ZUCCHINI AND CAPERS These roasted vegetables make a tasty appetizer or side dish. To turn them into a main course, add chickpeas or other cooked beans. If you like, line the roasting pan with foil or baking paper to make cleanup easier.1 cauliflower, divided in small florets 1 or 2 zucchini or white squash (kishuim), halved lengthwise and cut in chunks 1 small onion, halved and sliced lengthwise 1 small red pepper, cut in thick strips (optional)2 garlic cloves, chopped 3 to 4 Tbsp. extra virgin olive oil salt and freshly ground pepper 1 to 2 tsp. fresh lemon juice, or to taste 1 Tbsp. drained capers 1 to 2 Tbsp. chopped parsleyPreheat oven to 190º. Put cauliflower in roasting pan large enough to hold all the vegetables in one layer and sprinkle it with about 1 tablespoon olive oil and a little salt. Roast for 10 minutes. Add onion and sweet pepper, sprinkle with 1 teaspoon oil or to taste and a little salt and pepper and roast for 10 minutes. Add zucchini and garlic and stir gently. Sprinkle with 1 to 2 teaspoons oil and a little salt and pepper and roast for 20 minutes.Gently stir vegetables, turning pieces over. Roast for 10 more minutes or until vegetables are done to your taste.In a small bowl whisk lemon juice with 1 or 2 tablespoons olive oil and a little salt and pepper. Spoon mixture over the vegetables. Taste and adjust seasoning.Serve vegetables hot, warm or at room temperature, sprinkled with parsley and capers.Makes 4 servings.NANCY EISMAN’S FRESH TOFU WITH PICKLED VEGETABLES AND CREAMY CILANTRO PESTO The creamy pesto dressing is terrific not only with tofu and greens, but also with hard-boiled eggs, baked eggplant and all sorts of cooked vegetables.These pickled vegetables in this dish are gentle and savory-sweet. Depending on how long you let the vegetables sit in the flavorful blend of pineapple juice, soy sauce, ginger and garlic, you could think of them as marinated or as pickled. Their marinade doubles as a sauce for the tofu.Nancy uses the classic Vietnamese mixture of carrots and daikon radish for the pickles, but you can use other long, mild radishes, kohlrabi, mild fresh turnips or cucumber strips. To make julienne, cut the vegetables in pieces 2.5 cm. to 3.75 cm. long, then in very thin strips.Asian-style Quick Pickled Vegetables – see recipe below Cilantro Pesto Mayonnaise – see recipe below4 or 5 cups mixed baby lettuces a 350-gr. to 450-gr. package tofu, preferably firm, cut into 8 piecesPrepare Quick Pickled Vegetables at least a day before you plan to serve the dish. Prepare Cilantro Pesto Mayonnaise.To serve, place a handful of mixed greens on each of 8 plates. Place a piece of tofu on greens. Add a few pieces of pickled vegetables on one side of tofu and a spoonful of cilantro pesto mayonnaise on the other.Drizzle a little of the pickling marinade over the tofu and the greens. Serve cold or at room temperature.Makes 8 salad servings.Asian-style Quick Pickled Vegetables:11⁄2 cups julienned carrots 11⁄2 cups julienned daikon radish or other radish 1⁄2 cup sliced jalapeno chili peppers or other hot or semi-hot peppers 11⁄2 cups pineapple juice 1⁄2 cup soy sauce 1 tsp. minced garlic 2 tsp. minced ginger 1 Tbsp. sugarPut carrots, radishes and sliced chilies in a jar or a container. In a bowl combine pineapple juice, soy sauce, garlic, ginger and sugar and whisk together until blended. Pour this pickling marinade over the vegetables.Cover and refrigerate at least 24 hours; or leave for 3 to 4 days for the vegetables to absorb more flavor from the marinade.Cilantro Pesto Mayonnaise: 3⁄4 cup chopped cilantro (fresh coriander) 1⁄4 to 1⁄3 cup vegetable oil 1 tsp. fresh lemon juice, or more to taste 1⁄3 cup green pumpkin seeds, lightly toasted Kosher salt to taste Freshly ground pepper or cayenne pepper to taste (optional)1 cup good quality mayonnaiseIn a blender process cilantro, oil, lemon juice and pumpkin seeds. Add salt and pepper to taste, and additional oil or lemon juice if needed to obtain the consistency of a pesto or thick sauce. In a bowl mix the pesto with mayonnaise until well blended.Taste and adjust seasoning. Cover and refrigerate until ready to use. You can keep it, refrigerated, for several days.Faye Levy is the author of the award-winning Faye Levy’s International Vegetable Cookbook.