Today was the day! The summer garden had to come out. It has been cool and grey since the morning, and rain is on the way…Perfect time to take out the old tomato and zucchini plants and get the beds ready for the fall greens. My husband and the geese helped out and it all got done in less than an hour. All the old plants got fully harvested, then went on the big compost heap outside the garden. We filled our two baskets to the top with the last tomatoes, peppers, tomatillos, dry beans and a few zucchini.
Well, that was fun, but then here I am in the kitchen staring at these two full baskets and thinking…now what?! All this stuff at once, what do I do with it…no time for any more canning, gotta eat it! ( I hate wasting food)
So I improvised this modified Ratatouille…Tomatillos took the place of eggplant, and it all went into the oven and baked deliciously together.
Goodbye Summer, thanx for the memories…and the veggies!!!
- Zucchini (even the oversized ones)
- Herbes De Provence
- Organic Olive Oil
- Sea Salt
- Oil a Pyrex liberally.
- Slice all the vegetables about ¼ inch thick.
- Start with a zucchini layer, then add salt, a pinch of Herbes De Provence and more olive oil.
- Add a tomatillo layer and more oil, salt and spices.
- Add a tomato layer.
- Continue until you have space or ingredients.
- Bake at 350 F. For about an hour.
- The vegetables need to be well cooked and the water reabsorbed.