Comfort me with vegetables. And cheese.
Tuesday, July 31, 2007
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.
Summer Vegetable Bake with Thyme-Parmesan Crisps
20 Comments:
These roasted veggies look great. I can't wait to try the parmesan chips. Yum!
And cheese! Parmesan chips - brilliant . . .
Oh, baby - let's get out the silpat...
Thanks, Christa!
Annie at the Transplantable Rose
Thanks to this post...I am now literally drooling! How fulfilling to grow so much of your own sustenance.
yummy idea ! looks great.
Unbelievably delicious looking. I just ate, but I could eat all of that, too!
What a cool and light recipe. Must try that twist on roasted veggies.
Simple yet so beautiful! If, for the bounty of next year, I succeed in only half of what you've grown in your garden, I'll be one happy gal! But I guess with gardening, patience is a virtue.... ;-)
Yes, be patient and keep at it Rowena. It took me a couple years to get the productive garden I have today, and I still have failures along the way -- it's always a challenge, but it's tremendously rewarding in the end.
Thanks, everyone, for your comments. Enjoy the Parm chips if you try them!
Beautiful veggies! I am sure they were very tasty, as well.
Oh I wish I eaten before I read this post...it looks and sounds delicious...and has made me really hungry!
OOOOHH, yummy! Great use of the Silpat (I don't have one yet, but I really, really want one. My next treat for myself.) Perhaps if you wanted a "crispier" cheese nibble just leaving them in the oven longer, or possibly starting out with a thinner layer of cheese, would achieve that objective. Gorgeous photos, by the way. {wipes drool}
must get a silpat! that's a great idea... i would have thrown the cheese on top and called it a day, but you're much more creative!
Yum!! What a beautiful, healthy and simple dish. You are very creative.
Oh my goodness, that all looks so YUMMY!!!
?Silpat? could somebody explain that for me? thanks!
Hi, Muum,
Silpat is the name-brand of the mat I used on the cookie sheet. It keeps foods from sticking to the pan (without the addition of butter or grease). There's more information about it here.
Your veggies and recipes are very wonder-ful.
I love parmesan crisps.
When I make grilled cheese sandwiches, I'm always the one who's picking off the almost burnt crispy peices of cheese and eating them.
That looks wonderful! I have the same vegetables in season over here too. I made a wonderful traditional English summer pickle with those same ingredients. Come have a look!
Oh yumm. I have already eaten supper but those make me hungry to do something like that tonight!
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