Comfort me with vegetables. And cheese.
Every slice and dice is a meditation on the miracle in a seed. Four years into my journey as a vegetable grower, I haven't yet lost my sense of wonder at all things I accompany from soil to supper. Every colorful piece of this edible mosaic was grown by my own hand, brought to life with the generous sun and the miraculous rain. Potatoes, zucchini, crookneck squash, carrots, onions, garlic, and thyme.
Some things are best enjoyed in their purest form, and so it was with this simple summer vegetable bake. The vegetables were enveloped in olive oil and herbs, roasted until soft and fragrant.
For a special touch -- and for the more practical purpose of adding protein -- I made Parmesan crisps to round out my meal. A baked casserole dish screams for cheese.
These were simple nests of freshly grated Parmesano-Reggiano with a few sprinklings of thyme perched on top.
In two minutes, they surrendered into flat discs. More chewy than crisp, but irresistible nonetheless, they were a mouthwatering match for my vegetable dish.