Overabundance Grilled Vegetable Dip

"Mommy, will you give me 100 kisses tonight?"

I am ashamed to admit that my first reaction is not one of unbridled joy. Chloe has gotten into bed later than I want, and we are all tired from adjusting to the routine of a new school year. I want to finish cleaning the kitchen, and to make sure the older children have finished their homework and are winding down for the day. And I really want to get to bed myself.

We have read. We have snuggled. The water glass is full. It's time to go to sleep.

She throws it out there partly, I think, because she thinks it is an impossible request to grant. 100 is, after all, a very big number to this little girl. And suddenly, I am seized by a desire to show her how much I love her in a way that maybe she will understand.

"Sure, sweetie, I'll give you 100 kisses."

I begin kissing her all over her face, up and down her arms, on both sides of her hands. It goes quickly and in about 2 minutes, my sweet girl is covered in kisses. I can't stop, so I give her a few extras on her cheeks and eyes as I whisper my last good nights.

"Why do you always give me extras?"

"Because once I start, I can't stop."

"Because I'm cute?"

"Because I love you so much."

She has no more words after that. She just smiles, pulls her comforter up to her chin, and burrows into them. Good night, sweet girl.

2009: Harvest Vegetable Tart
2010: Triple Ginger Zucchini Bread
2011: Herbed Ricotta-Feta Spread

Grilled Vegetable Dip

At this time of year, when the markets are overflowing with excellent produce, we grill a lot of vegetables. This dip is endlessly adaptable and can be made from whatever grilled vegetables are left over at the end of the week. The dip can be made ahead and stored for a few days in the refrigerator.

30 minutes preparation time
40 minutes grilling time

1 small zucchini, sliced lengthwise
1 small eggplant, peeled and sliced
1 red pepper
1 red onion, quartered
1/4 cup olive oil, divided
2/3 cup crumbled feta
1 or 2 teaspoons salt
2 tablespoons lemon juice
2 tablespoons oregano leaves
handful of basil leaves
pita chips, crackers or vegetables, for serving

Turn on the grill to high and let it heat while you prepare the vegetables.

Salt the eggplant with coarse salt and set aside for 15 minutes or so. Pat it dry with a paper towel.

Brush the eggplant, zucchini, and red onion lightly with olive oil and sprinkle on a bit of salt and pepper. Arrange them on the grill in a single layer. Add the red pepper to the grill, too.

Cook the vegetables on the grill until they are tender and lightly charred. The red pepper should blacken all over. When the pepper is done, remove it from the grill and set it aside to cool. When it is cool enough to handle, peel off the skin with your fingers and remove the seeds and stem.

Add the vegetables to the bowl of a food processor with the feta, remaining olive oil, and lemon juice. Blend until the vegetables are well-mixed, but the mixture is still a bit chunky. Add the oregano and basil and mix briefly. Taste the dip and adjust the flavors by adding more salt, lemon juice, or herbs, if you like.

Serve with vegetables, crackers, or pita chips.

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