3 Simple buffet dishes

TIP Pomegranate molasses can be purchased at a Middle Eastern food store and in specialty, gourmet and natural food stores.

These dishes are all ideally suited for serving a crowd because they can be made in advance, reheat well, and are tasty hot or at room temperature.

ROASTED RATATOUILLE

3 pounds eggplant, cut into 1/2-inch dice

6 tablespoons olive oil, divided

2 pounds zucchini (or a combination of zucchini and yellow squash), cut into 1/2-inch dice

3 cups chopped onion

3 bell peppers (any combination of orange, green, yellow and red), cut into 1/2-inch dice

1 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

2 (14.5-ounce) cans diced tomato with Italian seasoning

1. Preheat oven to 450 degrees. Coat two large shallow baking sheets with cooking spray.

2. Toss eggplant with 2 tablespoons of oil and spread out in a single layer on the baking sheets. Roast, tossing occasionally, until lightly browned and tender, 25 to 30 minutes. Transfer to a large bowl.

3. Re-coat the baking sheets with cooking spray. Toss the zucchini, onion, and bell peppers with 2 tablespoons of the oil and spread on the baking sheets. Roast, tossing occasionally, until lightly browned and tender, 25 to 30 minutes. Toss with the eggplant, basil, thyme, salt and pepper.

4. Heat 1 tablespoon of remaining oil in each of 2 large nonstick skillets set over medium heat (or work in batches in one skillet). Add the roasted vegetables and tomatoes and cook, stirring, until thoroughly combined and heated through, about 5 minutes. Makes 12 servings.

Nutritional analysis per serving 136 calories, 3 g protein, 16 g carbohydrates, 6 g fiber, 7 g fat, 1 g saturated fat, 261 mg sodium

GRILLED CHEESE, BACON AND SAUTEED APPLE BITES

9 slices bacon

7 tablespoons room temperature unsalted butter, divided

2 apples, peeled and cut in thin slices

18 slices firm sandwich bread

12 ounces sharp white Cheddar, cut in thin slices with a cheese slicer

1. Cook the bacon, drain on paper towels and crumble or cut into 1/4-inch bits.

2. Melt 1 tablespoon butter in large, nonstick skillet over medium heat. Add apple slices and cook until tender, 3 to 4 minutes. Transfer to a plate to cool.

3. Spread remaining butter evenly over 1 side of each slice of bread. Turn bread, butter sides facing down, and place half the cheese in overlapping slices on 9slices of bread. Place the apple slices over the cheese, sprinkle with the bacon, and top with a final layer of the cheese. Close the sandwich with the remaining bread, butter sides facing up.

4. Heat nonstick skillet over medium high; add sandwiches 2 at a time and cook until golden on undersides, about 2 minutes. Turn and cook until golden and cheese is melted, another 2 minutes. Repeat with remaining sandwiches. Cool completely and refrigerate up to 1 day.

5. Cut sandwiches into quarters and place in a preheated, 350-degree oven or reheat on baking sheets coated with cooking spray until heated through, about 5 minutes. Serve immediately. Makes 12 servings.

Nutritional analysis for each serving (3 pieces) 333 calories, 12 g protein, 23 g carbohydrates, 2 g fiber, 21 g fat, 13 g saturated fat, 517 mg sodium

POMEGRANATE-VANILLA ROASTED CHICKEN THIGHS

16 bone-in chicken thighs, about 4 1/2 pounds

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1/4 cup chopped shallots

1/4 cup pomegranate molasses (available in specialty food and Middle Eastern stores)

1/4 cup brown sugar

1/2 cup lower-sodium chicken broth

1/4 cup orange juice

1(2-inch) piece of vanilla bean

1/4 teaspoon orange zest

1/2 teaspoon cornstarch dissolved in 1teaspoon water

1. Preheat oven to 450 degrees. Coat a large baking sheet with cooking spray.

2. Place the chicken on the baking sheet in a single layer without crowding. (Use two pans, if necessary.) Sprinkle with the salt and pepper and roast 25 minutes, or until a meat thermometer registers 165 degrees.

3. Meanwhile, make the glaze: Combine the shallots, pomegranate molasses, sugar, chicken broth and orange juice in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the pan. (Discard the pod.) Bring to a boil and simmer 12 minutes, or until the sauce is reduced and thick enough to lightly coat the back of a spoon. Stir in orange zest and cornstarch mixture and cook another minute, or until thickened.

4. Brush about half the glaze over the chicken thighs and roast 5 more minutes. Brush the remaining glaze on the chicken and roast another 5 minutes, or until the glaze is baked on and the chicken reaches an internal temperature of 175 degrees. Makes 8 servings.

Nutritional analysis for each serving (2 thighs) 361 calories, 31 g protein, 13 g carbohydrates, 0 g fiber, 19 g fat, 5 g saturated fat, 583 mg sodium