Phoenix Dinner Plan

Okay, since we are now talking narrowing down, I am going to delete the potatoes, and add in the recipes I am interested in seeing. Then we can vote things off the island. Katie and Susan, I know you guys are busy, but I hope you have time for some input..
Grilling Suggestions from Sharon:

Grilled Vegetable Antipasto
Grilled Sweet Potato ~ sounds yummy!
Grilled Asparagus Rafts
Fruit Kabobs
Grilled Vidalia Onion and Steak sandwiches ~ these do sound delicious, however, what about considering mixing up the sandwich ingredients? We have vegetarians for sure, as well as people who might not be crazy about red meat. In that case, would we have to offer "build your own" option? It would be hard to portion control that and end up with too much of one thing and not enough of another.
Grilled Veggies
Goat Cheese Salad
Grilled Nectarines with Honey Balsamic Glaze
Gazpacho
Pesto Potato Salad
Menu Suggestions from Linda
Okay, what I would love to see:
Goat cheese Salad but with crumbled goat cheese instead of fried
Grilled Sweet Potatoes
Steak Sandwiches with a mushroom option for the anti-red meats
Some sort of veggie, grilled or otherwise
Grilled fruit for dessert
Menu Suggestion from Sharon
Goat cheese salad OR gazpacho
Steak sandwiches with chicken or fish option
Sweet Potatoes
Grilled Veggie Antipasto
Grilled Nectarines
Menu Suggestion from Susan

Grilling Goes Global (Tuscan Grill):

Grilled Marinated Vegetables with Fresh Mozzarella
Porterhouse Steaks with Arugala and Parmesan Cheese
Cannelini in Tomato-Sage Sauce
Vanilla Panna Cotta with Mixed-Berry Compote
Menu Suggestion from Sandy
Goat cheese salad (but crumbled goat cheese - the egg white thing gives me the willies, and this will free up space on the grill) I am passionately in love with goat cheese in any shape or form.
Grilled/marinated veggies with or without fresh mozzarella

Grilled steak sandwiches (the CL recipe), with portabello (portobella? Dunno, I don't eat 'em) subbing for the vegetarian crew - could probably go 50/50 on the amounts on this, since both are LOVELY as leftovers (the only way I've had it, actually)

Grilled nectarines and pineapple with vanilla ice cream, maybe some ginger cookies (purchased)
Menu Thoughts from Katie
The nectarine and *pineapple* dessert get my vote. with ice cream and cookies too (no blending rock hard chclt stuff this year, eh Susan?)
love goat cheese
love sweet potatoes(YAMS) in any form, especially grilled with crunchy spots. I'd love some plain too.
the sandwhiches sound fine; basil instead of arugala, two meat options would be good.
the antipasto looks good to me too but maybe would tie up the grill too much altogether. the more vegies we prepare or grill or otherwise do will be very welcomed in the land of leftover munchers and lunch entres. (how *do* you spell that?)

Drinks

Rasberry Lemonade Coolers
12 oz raspberries
3 cups citron vodka
4 lemons
3 tbsp sugar
4 tsp grated ginger (optional)
6 cups lemonade (can be made from concentrate)
ice
mint
Mash berries, add vodka and chill overnight. Strain. Place lemon, sugar and ginger in a large pitcher, Mash lemons a bit with a wooden spoon. Add lemonade and vodka. stir (can be made ahead). Add ice.