There's a chill in the air, a hint of what is to come.
I have a strange desire to get jeans out of the attic, to pull out school books and to make stew.
(And I know that most of those schools have begun!)
But wait, not yet! The tomatoes are still coming and the sun is still very warm.
So, we're going to enjoy the best summer has to offer, at least for a few more weeks.
And one of the joys of summer that I discovered this year and will revisit each and every year for many, many years to come is this lovely way to use those fresh summer veggies.
Shredded mozzarella cheese
Thinly chop an onion, a zucchini, a yellow squash and several tomatoes.
(I didn't have very many ripe for this particular pie, but if possible use more than shown here.)
Standing the vegetables up on their sides, pack them into a pre-baked pie shell.
(This is a great time to get the kiddos to help--it's fun to make the vegetables look as much like a swirl or rose petals as possible.)
Sprinkle all the vegetables with chopped fresh basil and bits of bacon.
Cover the whole pie generously with shredded mozzarella cheese and bake at 350 degrees until the cheese is slightly browned and the vegetables are cooked but still crisp.
Yes, the directions are vague, but really other than super over-cooking, I don't think this dish can be messed up.
For best serving results, let the tian cool for 15-20 minutes. Serve warm.
It is melt-in-your-mouth summer goodness!