Forgive me, for I have sinned...
I forgot to take a photo of dinner's vegetable gratin for your visual pleasure. I ate a big dent in it, and then remembered the camera. Ooops.
This week's CSA box included summer squash, tomatoes. I still have last week's potatoes and zucchini from the supermarket. And then there is the bumper crop of herbs from my container garden.
Thus, I made a fun combo of a Provencal style zucchini dish and a potato gratin:
Thinly slice the following with their skins on, washed, of course:
4 potatoes
4 summer crooked neck squash
1 zucchini (more if you have it)
Put them in a baking dish to fit plus some.
Take 2 ripe garden tomatoes, washed, and grate on the grater over the other veggies
Take 2 cloves of garlic, mince, sprinkle on everyone
Take a combo of minced, fresh herbs (up to 2 teaspoons each) of Rosemary, Thyme, Basil.
Salt & Pepper
1/4 c. Olive Oil or more as needed to coat veggies
Toss everything together, put in 375F oven, back until cooked through & crispy brown (45min to 1 hour).
Eat.
It was tasty.
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