Ereka Vetrini’s Summer eats

The TV host and social media star is known for her easy, crowd-pleasing recipes, like these warm-weather dishes. They’re quick, delicious and perfect for entertaining!

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Roasted Pepper Bruschetta

Pro tip: Prep the topping ahead and pop in the fridge

2 Tbs. olive oil
1 bag mini sweet peppers
2 shallots, sliced thin
½ cup pitted olives, sliced
¼ cup fresh parsley, chopped
½ tsp. salt
1 large baguette
8 slices provolone
⅓ cup mayonnaise
1 tsp. Calabrian chili pepper
2 Tbs. balsamic glaze

● Heat oven to 450°F. Place peppers onto a large baking sheet and drizzle with 1 Tbs. olive oil. Roast for 15 min. until they begin to char. Once out of the oven, reduce heat to 400°F.

● Remove stems and seeds from roasted peppers; cut peppers into strips. To medium bowl, add roasted peppers, shallots, olives, remaining olive oil, salt and parsley. Gently mix together. In small bowl, blend mayo and Calabrian chili pepper.

● Cut the baguette in half lengthwise. Place both halves on a baking sheet. Top with mayo mixture and then provolone. Bake for 5–10 min. Top with pepper mixture and drizzle with balsamic glaze just before serving.

Servings: 6 Active Time: 10 min. Total Time: 40 min.

Shrimp & Zucchini Pasta Salad

This nutrient-dense and high-protein main is sure to satisfy!

6 wooden skewers

12 oz. kale, finely chopped

1½ cups cooked tricolor pearl couscous or quinoa

1½ cups frozen peas, thawed

1 bundle chives, finely chopped

¼ cup mint, parsley or basil, finely chopped

18 shrimp, peeled, cleaned

2 large zucchini, cut into ½" moons

2 Tbs. olive oil

½ tsp. kosher salt

Pepper to taste

Vinaigrette:

½ cup extra virgin olive oil

¼ cup of orange juice

¼ tsp. kosher salt

½ tsp. mustard

2 Tbs. white wine vinegar

2 Tbs. honey

¼ cup mint, parsley, or tarragon