Summer Tomato Veggie Heaven...

Don’t you love it when somebody cooks for you?

It is always an adventure to go to the Seattle Whole Foods and especially fun when I get to go with Jason. I don’t know why I can’t get Roman Meal Cream of Rye in Dallas but I’ve tried and it’s just not to be found. The thing I found I’ve eaten in restaurants but hadn’t seen before

was Black Beluga Lentils.

I mostly watched this come together. This is the tray of heirloom tomatoes (and two little doughnut peaches) that was left after Jason put together our appetizer tray.

Heirloom Tomatoes and Buffalo Mozzarella garnished with olive oil, balsamic, salt & pepper and a fork for each! Summer Heaven!

Then he went to work on our dinner sandwich.

Grill zucchini and eggplant lightly brushed with olive oil and a little salt and pepper. I was put in charge of caramelizing some onions.

The

sandwiches came together easily by toasting French Demi Baguettes on the grill. Then each sliced side was spread with smashed sundried tomatoes in olive oil, a layer of eggplant, a generous amount of caramelized onions and slices of herbed chevre.