a summer lunch

August 9, 2012 My good friend came over on this hot and humid day to help with my computer and to have lunch. I wanted to prepare a quck and summery repast that would refresh and satisfy. I pan-grilled some vertical slices of pink skinned eggplant which I did not peel, some sliced young zucchini and a few large mushrooms. I added some corn, garlic and shallots. When it was all beautifully bronzed it went on an oval green and yellow platter decorated with raised ears of corn.I added some lusciously ripe quarters of apricot, sliced yellow tomatoes and cherry and plum tomatoes from the garden, good jarred Italian tuna, chunks of parmesan and a generous showering of basil, finished it off with a generous sprinkling of black pepper and grey salt and served the platter with a carafe of fragrant olive oil. Some grilled toasts completed our summer lunch. Perfect for this day, accompanied by lots of conversation with my good pal.