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Summer in a dish
It's always fun to go to the farmers' market and buy a bunch of vegetables and then decide what to do with them. No recipe. Just start cooking. I came home with zucchini, yellow patty pan squash, and tomatoes.
I pulled out my mandoline and started slicing the zukes and squash, layering them with sliced tomatoes and lemon thyme in a baking dish (above). The vegetables were roasted until they were tender. Before they were finished, I dusted the top with Gruyere cheese and let it melt and brown. A recipe will be in the Food section in the next week or two.
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About Dishing What's cooking in the world of food.
contributors
Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the
Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ann Cortissoz writes about beer for the food section.
Stephen Meuse writes about wine for the Globe's Food section. His column on Plonk ($12 and under wines) appears on the last Wednesday of the month.
