Chop zucchini, pepper and scallions coarsely, and add vegetables to pasta. Slide tomatoes off skewers onto pasta. Add any remaining oil-vinegar mixture from pan, olives and herbs, and toss well. Taste, and if desired, add a little more olive oil and vinegar.

Serves 6-8. — Slow Food Utah, adapted from Vegetariantimes.com

HEIRLOOM TOMATO-BEET GAZPACHO WITH SHRIMP & AVOCADO TAPENADE

For the Gazpacho:

1/2 cup torn crust-less white bread

1 cup cold water

3 cups coarsely chopped ripe heirloom tomatoes

1 cucumber, peeled, seeded and chopped

1/2 cup chopped, cooked, peeled red beets

1 clove garlic, minced

2 teaspoons extra virgin olive oil

Red wine vinegar to taste

Pinch cayenne pepper

Salt and fresh-cracked pepper to taste

For the Tapenade:

5 grilled medium shrimp, peeled and tossed in olive oil

1 ripe avocado, coarsely chopped

1 tablespoon cilantro, minced

Juice of 1 lime

2 tablespoon red onion, minced

For the Gazpacho: Soak the bread in 1/2 cup water. Combine tomatoes, cucumber, beets, garlic, bread and remaining water in a blender and puree until smooth. Strain through a medium mesh sieve. Whisk in extra virgin olive oil, vinegar, cayenne, salt and pepper. Chill until ready to serve.

For the Tapenade: Coarsely chop shrimp. Combine with remaining tapenade ingredients. Toss to coat. Top gazpacho with tapenade and a dollop of sour cream if desired. — Greg Neville, Lugano and Pine restaurants

PEACH VANILLA SORBET

6 large ripe peaches, peeled and chopped

Juice of 1 lemon

1 vanilla bean, scraped

1 1/2 cups granulated sugar

1 1/2 cups water

2 tablespoons light corn syrup

In large bowl toss peaches with lemon juice, set aside.

Combine sugar, water, corn syrup and pulp from vanilla bean in a saucepan. Cook over high heat until sugar completely dissolves. Cool to room temperature.

Puree peaches with half of the cooled syrup, stir into rest of syrup. Pour through fine mesh strainer, pressing on solids. Refrigerate mixture completely. Process in ice cream maker according to manufacturers instructions. — Greg Neville, Lugano and Pine restaurants

PINE GRILLED CORN RELISH

2 ears of corn

1 red onion

1 large tomato, diced

1 Anaheim pepper, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 Serrano chili pepper, finely minced

1 garlic clove, smashed and minced

2 lemons, juiced