Do I have to say goodbye…
Don’t get me wrong, I LOVE Autumn. I’m so happy that today is the first day of Fall. This is my favorite time of the year…there’s something just so comforting about the fall. I’m in love with this season and all that comes with it…the colors, the weather, the festivals, the holidays….
But I will miss my summer veggies. Lucky for us in the Sunshine State (lucky?) it doesn’t feel like Fall until waaaaaaay later….so I hope to see these guys at the Farmer’s Market for a little while longer.
So instead of celebrating the start of Fall with typical comfort food, I guess you can say we celebrated the end of Summer with this bounty of veggies. You have to make this while you still can, it was unbelievably fresh and delicious. I took the recipe from none other than my blogging buddy Prudence Pennywise and paired it with some healthy Italian Turkey Sausage for a light but filling dinner. Other than slicing the vegetables, this dinner took absolutely no work….I actually found myself stealing a quiet moment while leaning against the counter sipping my glass of pinot grigio (while the husband gave the kiddies a bath)…quiet moments like these don’t come to often around dinner time at our house.
Summer Vegetable Gratin
adapted from Prudence Pennywise
4 cloves garlic, minced
2 TB olive oil
2 zucchini, sliced
2 squash, sliced
1 onion, sliced
3-4 Roma tomatoes, sliced
large bunch of fresh basil
salt and pepper
1/3 cup shredded Parmesean cheese
Preheat oven to 400 degrees.
In a large glass bowl, combine oil and garlic and heat in microwave for 30 seconds. Add sliced vegetables and basil to bowl. Sprinkle with good pinch of salt and pepper and toss. Put vegetables into large casserole dish (I used my 2 oval corning ware with lids) and cover with foil or its lid.
Cook in oven covered for about 20 minutes until you can see veggies are starting to soften. At this point, take dish out of oven, uncover vegetables and sprinkle Parmesean over vegetables. Place back into oven under broiler. Watch for cheese to melt and turn a golden brown.
Enjoy!
On a sweet note…last night I made these unbelievable Coconut Lemon Bars that I found on For the Love of Cooking. I made them to bring to my son’s teacher for her birthday today. Of course I had to try one (or two)…I paid for them on the treadmill today but they were worth it!!
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Fresh vegetables are so good, aren’t they?
I am actually wishing I was in Florida around this time of year because it gets too cold, too fast for me. I prefer the swelting summers and mild winters (Wierd, I know). This gratin looks amazing. I am going to have to hurry and try it and the lemon bars- delish!
Aggie, This looks so good! Right now Chicago’s having some warm weather, so I’m not quite in the autumm mood yet. I love autumm but winter I can do with out!!
Aggie, you’re making me want to make that again, with the lemon bars for dessert! No way am I giving up my late harvest veggies just because it’s Fall. I love all of those flavors together.
I love summer veggies too but I am ready for the Fall. I am excited to start roasting things and making soups and stews. This gratin looks amazing and so does the lemon bar. Thanks for the shout out – I am really glad you liked them!
Your vegetable gratin looks so yummy. A meal in itself. You shouldn’t you feel too guilty about the lemon bar after the gorgeous veggie dish.
Great looking veggies!! And the lemon bars, one of my favs! I like the addition of coconut!
I love veggies made this way and especially with a good glass of wine. You did a beautiful job, Aggie! These make me want to dive right in with the cheesy crusty top.
That gratin is so good for you too. Can’t feel guilty about eating all this up.
I keep seeing those lemon bars everywhere…hmmm. delish!
Nahhhh, I say don’t say goodbye! This dish looks perfect!
A quiet moment???wow must be nice!!LOL
Dinner looks great!
That looks yummy, Aggie! Yep, I think we have a good while yet til we have to say goodbye to those guys! LOL!
Nummy! I have zillions and zillions of summer squash coming on right now. I am so excited! Here on the Oregon Coast it is hard to get good summer squash without blossom rot. This looks like a great way to use a bunch up. Thank you!