Martha Stewart: Grilled-veggie panini hitsthe spot for picnic on the trail

A HORSEBACK ride through majestic scenery in Maine calls for a delectable lunch that's as beautiful as the setting.

In 1925, Edsel Ford followed some of his friends to Mount Desert Island, Maine, and started construction on a hilltop vacation estate he named Skylands. In those days, horses and carriages were used by many for pleasure and transportation, and within Acadia, the great national park, there were extensive horse and carriage roads for the inhabitants' use.

Ford also built a beautiful stable and carriage house where he kept horses and ponies. Since I bought Skylands many years ago, one of my greatest pleasures has been bringing two or three of my Friesians up to Maine in the summer and then exploring the verdant, pine-scented, pink-granite parkland that is one of America's greatest treasures - picnicking along the way.

The uniform heat of a panini press gives these vegetable sandwiches just the right crispness. But they can easily be made without a press: Heat the panini in a heavy skillet (preferably cast iron) over medium heat, and set another heavy skillet on top of them as they cook.

GRILLED-VEGETABLE PANINI

2 red bell peppers

2 medium zucchini, thinly sliced lengthwise

2 medium yellow summer

squashes, thinly sliced

lengthwise

Extra-virgin olive oil, for brushing

Coarse salt and freshly ground

pepper

1 baguette, sliced 1/3-inch thick on a sharp bias into 16 long slices

Pesto (recipe follows)

Heat grill to medium. Grill peppers, turning occasionally, until charred, about 18 minutes. Transfer to a bowl, cover with plastic wrap, and let stand for 10 minutes. Rub off skins, and remove ribs and seeds. Slice peppers into 1-inch-thick strips. Meanwhile, lightly brush zucchini and squashes with oil. Season with salt and pepper. Grill until charred and tender, 2 to 3 minutes per side.

Spread bread slices with pesto. Top 8 slices with vegetables. Season with salt and pepper. Sandwich with remaining bread.

Heat a panini press. Lightly brush sandwiches with oil. Press until bread is golden brown and crusts are crisp, 2 to 4 minutes. Makes 8.

Pesto: Chop 1 small garlic clove in a food processor. Add 2 cups fresh basil and 1/4 cup pine nuts. Puree until smooth. With machine running, drizzle in 1/2 cup extra-virgin olive oil. Pulse in 1/2 cup grated Parmesan cheese and 1/4 teaspoon salt. Refrigerate until ready to use (up to 3 days). Makes 3/4 cup.

Cocoa powder and semisweet chocolate give these one-bite cookies their deep flavor.

DOUBLE-CHOCOLATE BROWNIE BITES

1 1/2 cups all-purpose flour

1/4- cup Dutch-process cocoa powder

3/4-teaspoon baking soda

1/2- teaspoon coarse salt

1 stick unsalted butter, room

temperature

1/2-cup packed dark-brown sugar

1/2-cup honey

7 ounces semisweet chocolate, coarsely chopped (1 1/2 cups)

1/4-cup granulated sugar

Preheat oven to 325 degrees.

Whisk flour, cocoa powder, baking soda and salt. Mix butter and brown sugar on medium speed until pale and fluffy. Add honey, and beat until fluffy.

Reduce speed to low. Gradually add flour mixture, and beat until well combined. Mix in chocolate. Refrigerate for 30 minutes.

Drop heaping teaspoons of dough into granulated sugar. Roll to coat, shaping into balls. Transfer to parchment-lined baking sheets, spacing about 1 inch apart. Bake until tops are cracking and cookies are just set, about 9 minutes. Transfer cookies to wire racks, and let cool.

Storage: Brownie bites can be stored in an airtight container at room temperature for up to three days. Makes 6 dozen.

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