FoodMayhem

We had our friends, Peter, Jeff, and Erin, over for brunch. Since brunches are around noon, you have to plan to make some things in advance, unless you want to get up way too early. I’m pretty anal about optimal eating, meaning I won’t allow for something that’s ok because of convenience. I’ve got to eat and serve things the best way possible. For that reason, I use roasted and grilled veggies a lot. They taste better (in my opinion) the next day. So, the night before, I fire roasted peppers, and grilled eggplant and zucchini.

Grilled Eggplant and Zucchini

• 9 ounces red wine vinegar
• 1/4 cup olive oil
• 1 lemon, juiced
• 1/2 teaspoon dried basil
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 medium eggplant, cut 1/4″ slices, lengthwise
• 4 small zucchini, cut 1/4″ slices, lengthwise
• salt and pepper to taste

1. Preheat your grill. In a 9X13 dish, stir together vinegar, oil, lemon juice, basil, garlic, thyme, and oregano. Soak eggplant in the mixture for 15 minutes.

2. Grill eggplant until soft, about 3 minutes on each side (depending on how hot your grill is). If they look dry, brush some marinade on them while they grill. I usually season while they are on the grill but you can season the marinade if you want.
3. Soak zucchini in the remaining marinade for 10 minutes. Grill until soft, about 3 minutes on each side (depending on how hot your grill is).

4. Store in tupperware and refrigerate over-night.

Note: You may notice that the eggplant soaks up most of the oil in the marinade. Don’t worry. The zucchini does not need as much oil.

To make the sandwiches, I used Seeded Semolina bread, spread with goat cheese, and layered the eggplant, zucchini, and peppers. All the heavy lifting is done the day before. I love the freshness of tangy goat cheese with farmer’s market vegetables. I had to do it just one more time before summer is over.

Another brunch item I make a lot are the mini-quiche. It’s always a crowd pleaser and definitely a Lon pleaser. I used a recipe I’ve posted before, only I substituted Manchego instead of Muenster cheese this time. Still fantastic: buttery and crumbly bottoms, soft and savory tops.

Jeff loves apple desserts so I made a Danish Apple Pastry, similar to apple pie, but a nice subtle change from the norm. It’s made in a 9×13 pan so it’s also great when you need a larger portion than a pie.

Our guests brought desserts too, so it was a food coma-enducing feast. Jeff and Erin brought the adorable cookies from One Girl Cookies One Girl Cookies. My favorite was the coffee flavored ones on the upper right hand corner. They had a shortbread crust and chocolate top. Yum! Peter brought Berry Tarts and what looked like Creme Brulee from Whole Foods. Under the bruleed tops, it was more of a soft vanilla custard cream, made with real vanilla bean. I think I like it more than real creme brulee. It was lushiously creamy and natural.