Summer’s Swan Song {CtBF}

It seems like the weather on the first day of September is always cool and crisp.  It’s technically still summer, but it’s as if autumn pops its head up to say “Hi!  Missed me?  I’m coming soon!”  A taste of autumn for a day or two, then summer resumes its place for the duration.

Produce-wise, it’s the peak of summer vegetables.  Tomatoes, corn, zucchini abound.  It’s one of my favorite times of year for eating.

This week’s recipe for Cook the Book Fridays fit right into the “peak of summer” theme.  Baked Provençal Vegetables aka Tian was the order of the day.  Sautéed onions and garlic for the bed for an arrangement of thinly sliced zucchini (home grown!), eggplant, and tomatoes sprinkled with thyme and handful of Gruyère cheese.  The ingredients resemble those ratatouille, but the technique, baking instead of simmering stovetop, makes a tian so much easier to prepare.

I served the meltingly tender vegetables atop leftover spaghetti.  It was delicious.  What’s not to like?  Well, that assumes you’re a fan of zucchini and eggplant, which Howard is not.  Obviously, I was solo for dinner the night I made this.

If you’d like the recipe, you’ll find it on page 226 of David Lebovitz’s My Paris Kitchen.  This recipe from Saveur is also very similar.  You can also find the reviews of my Cook the Book Fridays friends here.

 

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Posted on 5 September 2017, in Cook The Book Fridays, Farmers Market, my paris kitchen, Summer, Summer CSA and tagged , , , , , . Bookmark the permalink. 7 Comments.

  1. This really is one of my favourite dishes, year round but it’s so good with in-season summer produce!

  2. I love the idea of serving it over spaghetti, just the type of things I like. I can’t wait to make this, hopefully, this weekend, it really looks so delicious.

  3. Great idea of pairing it with spaghetti, there were not enough leftovers with the two portions I made (one each for lunch and dinner) to make it into something else, other than with our meals!

  4. Betsy, this looks so good! We are a little ahead of your timing in the southwest, but your ideas are great spaghetti!! I need to catch up. Clearly!!

  5. I second the wonderful idea of pairing these baked vegetables with spaghetti. Sorry to hear that Howard does not like it. I can eat these veggies all the time.

  6. It really was perfect timing for this dish, wasn’t it? My husband isn’t a big fan or zucchini or eggplant either, but he eats them anyway because he knows they’re good for him!

  7. Didn’t even think about using it over spaghetti. As to my leftovers, I used as topping for a baked potato and then in a frittata. Spaghetti, another good idea. You’re looks exactly like mine. See you soon. Will be so glad to see you all.

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