It’s summertime which means I can literally start feeding my farmer’s market obsession. What’s popular in your farmer’s market right now? Ours is full of golden, yellow squashes, green zucchinis and pearly white onions. And juicy red tomatoes. My crisper was pretty full before Surya and I [and my dear friend Jason who I unintentionally failed to mention joined us for our trip through the market] took a stroll to the farmer’s market but I couldn’t resist picking up some veggies – all of the ingredients I needed for this summery Vegetable Tian. My sister shared this recipe with me a few months ago, and it’s a hit with Surya. And the rest of the family too.

After our trip to the market, Surya’s full of fun new words – squash, okra, onion… 🙂 I can’t help but wonder if visits to farmer’s markets will help inspire and encourage her to eat fresh, healthy foods…

Vegetable Tian is really easy to make. The time intensive part is the cutting then baking – but once it’s in the oven, you’re free. If you’re venturing out on a picnic for July 4th weekend, make the Vegetable Tian ahead of time and take a loaf of crusty sourdough bread. Layer the tian on top, wash it down with a glass of cold, white wine and you have a perfect picnic lunch

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