RecipeMuncher

Sometimes a person simply needs to whip up a recipe for the sole purpose of combining all of their favorite foods on one plate. For me, this is easiest when summer is in full swing, the eggplants are big but still have their youthful purple blush, the heirloom tomatoes are Rubenesque beauties, coyly flaunting their curves in languid piles, and every herb imaginable is stacked high, fresh picked from the farm down the road. You can’t walk into a market without being stopped in your tracks by some ridiculously beautiful vegetable, sitting there looking like it’s been polished by hand, ready for its close-up. Food like this begs to be eaten as simply as possible, tying up a few flavors and textures into a dish that lets the ingredients sing for themselves.

I thought I’d take advantage of the culinary bounty my parents sent to me yesterday by making a fresh summer vegetable stack, with a cabernet sauvignon honey-mustard vinagrette, goat cheese, pine nuts, and cilantro. I sliced the eggp…