When in France, one of my delights is cooking vegetables. With each season the French look forward to the arrival of fresh produce, and always use it imaginatively. Take for example the talented host who served my husband and me a delicious dish of baked veal slices topped with a beautiful asparagus sauce, or the creative restaurant chef who paired roasted eggplant cubes with fresh orange segments and then topped them with thin slices of dried goat cheese.
My own seasonal creations are far simpler since our rented apartment has a small kitchen. Zucchini (courgettes) and tomatoes are bountiful at the near-by fruit and vegetable stands, so I bought both to make a summer gratin.
A tian, a type of Provencal gratin prepared by baking layers of vegetables in a shallow dish Continue reading