I love autumn. Today is the first day of Fall, and I’m genuinely happy—this season is my favorite. There is something comforting about cooler air, changing leaves, and the rhythm of holidays and festivals. The colors and cozy feeling that come with autumn always make me smile.
That said, I’ll miss the abundance of summer vegetables. Living in the Sunshine State means we don’t feel like it’s truly fall until much later, so I’m hoping to enjoy these fresh market finds for a little while longer.
Instead of welcoming the season with traditional comfort food, we decided to celebrate the end of summer with a simple, fresh dinner built around a bounty of vegetables. The recipe, adapted from my blogging friend Prudence Pennywise, paired beautifully with healthy Italian turkey sausage for a light but satisfying meal. Aside from slicing the vegetables, this dinner required almost no effort—just a few quiet minutes with a glass of pinot grigio while the kids were getting a bath. Those small peaceful moments are rare at our house, and I enjoyed it.
Summer Vegetable Gratin
Adapted from Prudence Pennywise
Ingredients:
4 cloves garlic, minced
2 tbsp olive oil
2 zucchini, sliced
2 summer squash, sliced
1 onion, sliced
3–4 Roma tomatoes, sliced
A large bunch of fresh basil
Salt and pepper to taste
1/3 cup shredded Parmesan cheese
Preheat the oven to 400°F (200°C).
In a large glass bowl, combine the olive oil and minced garlic and warm briefly to release the garlic aroma. Add the sliced zucchini, summer squash, onion, tomatoes, and torn basil leaves. Season with a generous pinch of salt and a few turns of freshly ground pepper, then toss everything gently to coat.
Transfer the vegetables to a large casserole dish (I used two oval CorningWare dishes with lids) and cover with foil or a lid. Bake covered for about 20 minutes, until the vegetables begin to soften and release their juices. Remove the cover, sprinkle the vegetables with Parmesan, and finish under the broiler for a few minutes until the cheese melts and turns golden brown. Watch closely so the cheese doesn’t burn.
Serve warm as a side or pair it with grilled sausage, roasted chicken, or a simple grain for a complete meal. The dish showcases summer produce at its best—bright, tender, and fragrant with basil and garlic.
Enjoy!
On a sweet note, last night I made coconut lemon bars that I found on For the Love of Cooking. I baked them to bring to my son’s teacher for her birthday. Of course I sampled one—or two—and then paid for it on the treadmill today, but they were worth every step.
