Last-Minute Meatless Summer Menu for Two (or More)

In the normal Greek way of doing things, I throw together some ouzomezethes... just what I have available - anchovies, melitzanosalata (eggplant dip), cucumbers sprinkled with salt and vinegar, marinated peppers.

I give in and use the microwave to make a couple of small baked potato appetizers, sliced tomato salad, then cut up some fabulous Greek cheeses (the saltier ones).

Some toasted pita bread, crusty bread, and rusks go in a basket.

A few walnuts from Arcadia, some pistachios from Aegina, some Cretan olives, and that will do it.

Do I have time to fry up some potatoes? No, but my son does it when he arrives and has a chance to show off his culinary talents.

Any mezethes that are unfinished stay on the table when the main dish is served.

It's a simple matter to turn one eggplant into the central piece of grilled vegetable dinner with this recipe for Grilled Eggplant Bowls. The eggplant is the bowl and, of course, you can eat the skin! I added Grilled Vegetable Skewers, two for each person, using veggies I had on hand: onion, zucchini, and tomatoes. The colors, smells, and tastes work beautifully on a summer evening.

A simple Feta cheese side and the breads served with the mezethes round out the main event.

Halvas (a traditional pudding) is a fabulous and not-too-sweet dessert that's also a favorite with Ouzo. It can be cut into all kinds of shapes... was I too subtle? Drizzled with a bit of Drunk Raisin Syrup (made with Ouzo) it becomes quite elegant. I added some seasonal watermelon and peaches to the table for a sweet end to a summer meal.