I was looking forward to some serious cooking this weekend, but Saturday threw us a curveball that altered our schedule a bit. I managed to get back on track for lunch on Sunday, but without time to head to the farmer's market like usual, I used what I had and made the best of it.

Turns out, this recipe (inspired by both the Food Matters Project recipe of the week and the August Bon Appetit), makes a satisfying lunch or light dinner. The zucchini are sweet and tender, and the potatoes are brown, crisp on the outside and soft in the middle. It's a wonderful canvas for fresh herbs, a dollop of pesto, or romesco sauce.

For the original recipe, vsit Mireya's blog.

For the adaptation I used, visit Bon Appetit. (I used parsley instead of thyme, and added a scoop of pesto before serving.)

3 Comments