Now that we have had some of my family move back to Atlanta, we take every advantage of Sunday Suppers or brunch together. It’s a chance for us to stay connected no matter how different our schedules are. We celebrated my brother’s birthday this weekend and for dinner, I took advantage of our overflowing vegetable garden. Here is an easy way to feed 10 people…

(Dinner Prep)

Sunday Supper Menu:
Bruschetta Spread – Drizzle bruschetta slices with olive oil and bake for a few minutes in the oven on low heat. Serve with soft cheeses, baby tomatoes or olives.
Rotisserie Chicken – I just buy the standard ready made ones and chop up lime and cilantro to spread around and stick in the oven  a half hour before dinner. We used two for a party of ten.
Rainbow Carrot Medley – Chop off the greenery and set aside for serving platter. Drizzle in olive oil and sprinkle with kosher salt. Saute on medium heat in skillet. 
Summer Vegetable Dish – Sweet corn, squash, zuccini, poblano peppers, baby tomatoes. Sprinkle with chopped fresh cilantro, salt, pepper, and saute in kerrygold butter.
Garlic Parsley Potatoes – Chop up red potatoes and place in a baking dish. Drizzle with olive oil, kosher salt, and chopped fresh parsley. Cover in foil and bake at 400 degrees for 30 – 40 minutes.
French Bread 
Citrus Water, Lemonade, or Sweet Tea
Dessert: Grilled Peaches and vanilla ice cream drizzled with a little maple.

I bake the potatoes first, turn down the heat of the oven and stick in the chicken on the second shelf. When the potatoes are done, I switch in the bruschetta to warm up as an appetizer followed by the bread. The vegetables are usually grilled up on the stove as close to serve time as possible since they are first to lose heat!

Dinner is usually a struggle for me to find an appetite for in the hot summer, and while I would rather just eat ice cream, these are the foods that are getting me through! What have you been cooking up for summer dinners?