3 simple grilled vegetable dishes

TIP When grilling vegetables, don't stray far: Most vegetables cook quickly and need to be turned within 2 to 5 minutes.

Deconstructed Grilled Guacamole

2 avocados

1 medium white onion (about the size of a baseball)

3 plum tomatoes

1 tablespoon plus 1 teaspoon extra-virgin olive oil

2 poblano chilies

1 tablespoon lime juice

1/2 teaspoon salt

1. Oil the grill rack (or coat with cooking spray) and prepare the grill for direct heat grilling.

2. Cut each avocado lengthwise in 12 wedges. Cut the onion into 1/4-inch-thick slices. Brush avocado, onion and tomatoes lightly with some of the oil. Place on grill with whole poblanos. Turn the avocados as soon as the undersides are well-marked, 2 to 3 minutes, and repeat until marked on all sides. Do the same with the onion, which will take about 3 minutes on each side. Turn the tomatoes a quarter of the way when marked, for a total time of about 8 minutes. Grill the poblanos until black and blistered, about 8 minutes.

3. When the poblanos are cool enough to handle, cut across into rings, removing any seeds. Toss with about 1/2 teaspoon of the oil. Cut the tomatoes in 9 pieces. Place all the vegetables on a platter. Combine the lime juice, remaining olive oil and salt; brush on the vegetables and serve. Makes 6 servings.

Nutritional analysis for each serving 165 calories, 2 g protein, 12 g carbohydrates, 6 g fiber, 13 g fat, 2 g saturated fat, 203 mg sodium

Grilled Corn with Chipotle-Lime Butter

2 tablespoons salted butter at room temperature

1 teaspoon minced canned chipotle in adobo sauce

2 teaspoons lime juice

1/2 teaspoon lime zest

4 ears corn

1. Coat the grill rack with cooking spray; prepare the grill for direct heat grilling.

2. Beat the butter until soft and smooth with a fork, stir in the chipotle and lime juice and zest. Place on a piece of wax paper and roll into a log. Wrap tightly and refrigerate.

3. Grill the corn, turning 1/4 way as soon as the undersides are marked -- about every 2 minutes, until the corn is tender. It will take a total of about 6 minutes.

4. Cut the firmed butter into 4 round pats; serve 1 pat with each ear. Makes 4 servings.

Nutritional analysis for each serving 71 calories, 2 g protein, 10 g carbohydrates, 1 g fiber, 4 g fat, 2 g saturated fat, 60 mg sodium

Grilled Vegetable Platter

1 (8-ounce) zucchini, cut across on a diagonal in 1/2-inch slices

1 (8-ounce) yellow squash, cut across on the diagonal in 1/2-inch slices

8 ounces asparagus, trimmed

1 red bell pepper cut in 1/2-inch thick strips

2 tablespoons extra-virgin olive oil

1 tablespoon orange zest

3/4 teaspoon salt

1/4 teaspoon black pepper

1. Coat grill rack with cooking spray; heat grill for direct heat cooking.

2. Toss the zucchini, yellow squash, asparagus, red pepper, olive oil, zest, salt and pepper together. Place on the grill in a single uncrowded layer. Grill the asparagus, turning once, until crisp tender, about 3 minutes on each side. Grill the zucchini, yellow squash and red pepper, turning once, until well marked on both sides and crisp-tender, about 4 minutes on each side.

3. Arrange the vegetables on a platter and serve warm or at room temperature. Makes 6 servings.

Nutritional analysis for each serving 69 calories, 2 g protein, 5 g carbohydrates, 2 g fiber, 5 g fat, 1 g saturated fat, 298 mg sodium