Last of It.

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.





  1. by thyme
    7:25 pm
    Sep 29, 2013

    Oh, I hope things take a turn for the better! Change is hard that is for sure. I’m rooting for you!

  2. by Angie@Angie's Recipes
    10:40 am
    Sep 30, 2013

    Sorry to hear that you had a rough summer time….well, mine wasn’t very exciting either.
    Your veggie clay pots look very inviting!

  3. by john@kitchenriffs
    6:44 pm
    Oct 2, 2013

    So sorry your summer was so hard, but hope fall is better. Much as I like warm weather, I’m always ready for cooler fall weather – and the hearty food it brings! Love those clay pots!

  4. by Terra
    11:53 pm
    Oct 2, 2013

    I am more of a Fall and Winter girl, so I am so excited Summer is over. This recipe looks lovely, like a perfect comfort food! I hope you are doing well and school is going well? Sending hugs, Terra

  5. by Lan | morestomach
    11:36 am
    Oct 15, 2013

    ilke, i thought about you off & on during this summer, especially with the drama in turkey. i’m sorry it’s been a rough time for you.

    here’s to clearing the slate of Summer, starting afresh with Autumn!

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