Great Dishes Using Summer Produce

Many Veggies, Fruits At Peak Season Now; Tori Ritchie Has Recipes

(CBS)  If you love fresh vegetables, you must be in heaven, since so many are now in their peak season.

And cooking teacher and cookbook author Tori Ritchie served up easy recipes incorporating the freshest and tastiest summer produce, in The Early Show's "Five-Minute Cooking School" Tuesday.

At the flagship store in Manhattan of specialty home furnishings retailer Williams-Sonoma, Ritchie pointed out that fresh tomatoes, fresh corn, fresh squash and peppers are readily available in markets at the moment.

RECIPES

WHAT IS A TIAN? It is a dish created in layers. Originating in Provence, a tian is a French word that describes a shallow earthenware casserole as well as the food it contains. Traditionally, it features a variety of vegetables, herbs and cheeses that are layered and then baked.

Summer Vegetable Tian

3/4 cup olive oil, plus more for greasing pan
1/2 large yellow onion, diced
1 red bell pepper, seeded and cut into
1/8-inch strips
5 garlic cloves, minced
Salt and freshly ground pepper, to taste
3 small zucchini, cut into 1/8-inch rounds
2 small crookneck squash, cut into
1/8-inch rounds
1 tsp. finely chopped fresh rosemary
1 tsp. finely chopped fresh thyme
1 lb. plum tomatoes, cut into 1/8-inch rounds
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup fine dried bread crumbs

Preheat an oven to 350°F. Lightly coat a 2-quart baking dish with olive oil.

In a fry pan over medium heat, warm 5 Tbs. of the olive oil. Add the onion and sauté until translucent, 5 to 10 minutes. Add the bell pepper and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 10 minutes. Transfer the onion-pepper mixture to the prepared baking dish and spread evenly. Set aside.

In a bowl, combine the zucchini, crookneck squash, 5 Tbs. of the oil, the rosemary, thyme, salt and pepper and stir to coat evenly. Arrange the zucchini, crookneck squash and tomato slices on the onion-pepper mixture, overlapping the rows. Drizzle with the remaining 2 Tbs. oil and bake for 30 minutes.

Meanwhile, in a bowl, stir together the cheese and bread crumbs. Remove the baking dish from the oven and sprinkle the bread crumb mixture on top. Bake for 15 minutes more.

Turn the oven to broil and broil until the cheese is golden brown, 5 to 8 minutes. Let stand for 10 minutes before serving.

Serves 6.

Williams-Sonoma Kitchen.

For more recipes, go to Page 2.