I won’t lie…This summer was just plain tough! There is no other word that can describe it. I can not say that “oh I had so much fun that I did not realize the summer passed by so quickly”.
I counted every minute of it!
This summer pushed my decision making skills to the boundaries I have never ever dreamed of. The first half of summer went with making those decisions, and the second half was starting to live with the consequences. Charting a course when everything is up in the air, apparently is a skill that comes with the curve balls.
So when I say I want to be done with the summer… I mean it! Just to prove it, I gathered all the vegetables that reminded me of the summer, cooked them one last time, ate them all and I am done!
Bring it on, Fall! I can take all your apples and squeeze them like a cider press, now. Just so you know…
Summer Vegetables in Clay Pots (Yaz Turlusu)
- 1 large eggplant (peel in stripes, cut in small chunks, salt/wait for 15 minutes, then wash, pat dry)
- 2 zucchinis (cut in small chunks)
- 1 large onion (diced)
- 6 medium cloves or garlic (whole, peeled)
- 2 cups of green beans (cut into 1 inch pieces)
- 2 Cubanella peppers or 1 big red or green pepper (cut in small chunks)
- 2 medium size potatoes (cut into small chunks)
- 2 medium sized tomatoes diced,
- 2 tablespoons of tomato or red pepper paste,
- 1 cup crushed tomato (canned) or grated tomato
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1.5 teaspoon thyme or oregano
- 1/4 cup of olive oil
- 1 cup of chopped Italian parsley
1. In a small pan, heat olive oil. Add onions and cook for a minute. Add green beans, stirring, cook another minute or two.
2. Combine all vegetables in a big mixing bowl, including olive oil, onions and green beans and parsley. Grease a casserole dish and transfer the vegetable mix into the dish.
3. Add spices and the paste to the diced and crushed/grated tomatoes, stir well. Add the tomato mixture to the vegetables, give it a stir to coat all vegetables.
4. Bake covered at 350-F for 45 minutes, remove the cover and continue cooking for another 15-20 minutes or so.
5. Serve with rice or crusty bread and a nice green salad on side.
6. You can vary the vegetable type, amount or spices as you desire.