Quick and easy summer Sunday dinner

We played golf today and did not finish until near 6:00.  Since we had a late start time, I wanted a dinner that would be quick.  Since Samantha was at a sleepover last night and was tired and cranky, I wanted a dinner that was delicious.  This is one of my favorite summer combos because the parsley for the veal chops and the herbs for the salad came from our garden.  Soon the tomatoes will be coming from the garden as well (I hope!)

Grilled Veal Chop

  • 1 veal chop per person
  • 2 shallots per veal chop, finely chopped
  • parsley, one bunch finely chopped
  • olive oil
  • salt and pepper to taste

Sprinkle veal chops with salt and pepper and then top with shallots, parsley and olive oil.  Marinate for 1 hour and then grill, 12 – 15 minutes.

Grilled Vegetable Salad

  • 3/4 cup Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1 Eggplant, sliced
  • 2 Zuchini, sliced
  • 3 Peppers (Red, Yellow or Orange), sliced
  • 1 Red Onion, sliced
  • 6 slices French Bread or your choice (I use Olive Batard)
  • 2 Tomatoes, sliced
  • Salad greens
  • 2 TB Basil, chopped
  • 2 TB Chives, chopped
  • 1 TB Marjoram, chopped
  • 4 oz. Goat Cheese, crumbled
  • 1 oz. Parmesan cheese, grated

Whisk together olive oil and balsamic vinegar.  Brush eggplant, zucchini, onion and pepper slices with oil and vinegar mix and season to taste with salt and pepper and grill.  (Reserve remaining marinade.)  Brush bread slices with olive oil and grill.

Spread salad greens on a platter.  Top with tomato slices and then grilled vegetables.  Sprinkle with goat cheese and chopped herbs.  Pour reserved oil and vinegar over salad and grate parmesan cheese over all.  Top with grilled bread slices and serve with tongs.


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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