Fire up the grill for a hearty weekend brunch you can throw together in a snap.

By Rachael Ray Every Day
November 01, 2005
Brunch food

Nothing says "Sunday" like a leisurely brunch. But come summer, the last thing you want to do is wait around for a table for six at your local spot. It's cheaper, faster and tastier to light up the grill and make brunch right in the comfort of your own backyard. And the best part? You don't have to wake up at the crack of dawn to pull this meal together. All you need are a handful of ingredients, a little prep work the night before and a bit of time in the morning to get this party going. That way, "Lazy Sunday" can stay true to its name.


tips + how-tos

pink flowers


30 Minutes the Night Before:

Freeze cinnamon sticks in ice cube trays.
Prepare Spiced Iced Coffee; refrigerate overnight.
Muddle and combine ingredients for pineapple cooler; refrigerate.
Poke bay leaves into sausages and brush marinade; refrigerate.
Set the table.
Trim and arrange flowers.
Lay out serving dishes.

30 Minutes the Morning Of:

Light the grill.
Prepare Cucumber-Mint Salad.
Strain coffee mixture and fill glasses.
Slice baguette and coat with condensed milk.
Grill the marinated Grilled Herbed Sausages and bread.
Add cinnamon ice sticks to Spiced Iced Coffee and serve.
Finish preparing Pineapple Cooler.
Place Cucumber-Mint Salad and strawberry compote on the table.