One thing I miss about summer the most once fall sets in is eating flavorful fresh vegetables. Fall veggies are fine, but they are definitely not the same, not just because of their color, but also because of their flavor. Let's face it: parsnips are ok, but they are no fresh baby zucchini.
Still, I have promised myself that I wouldn't buy out of season vegetables that come form the other side of the world this year, that I would make more sustainable choices in the months ahead. And, to be honest, summer veggies don't taste that good when you eat them in the fall, they just aren't the same.
Unless you grill them, of course.
See where I'm going here?
I bought a last batch of summer veggies -zucchini, bell peppers, tomatoes, eggplant- grilled them and used them to make this mock lasagna. Again, I call it "mock" because it's not made with lasagna noodles, but with pane carasau, a Sardinian flatbread.
This isn't really a recipe. I just grilled the vegetables, chopped them and alternated layers of flat bread, layers of veggies and sprinkled them with shredded mozzarella. Then I baked it at 350°F for ten minutes and... voilà. Dinner is served!
That's all floks. I won't be around for a few days, I'm going to Prague tomorrow... so have a great weekend everyone, and see you on Monday!