Roasted Zucchini with Herbs de Provence
My husband J, a francophile at heart, has been asking lately that I use herbs de provence. He seems to miss them when I don’t use them for a while. I had to buy zucchini to reshoot a previous post from a few months ago and the greens and yellows looked so beautiful that I bought extra to roast with the herbs. The morning light brought colors of pale white and faint purple through our side window, so after J took our toddler G out to the park I immediately started to cook and style the food for these photos to capture them in the best light. The night before, I read old diary entries from an afternoon spent at Musee Rodin in Paris, one of my favorite museums. This must be why I dreamt of the tempestuous romance between Rodin and Camille Claudel and her tragic ending. Camille has always been a compelling figure for me. Her work, in spite of her struggle as a woman artist in her time, envelops passion, love and and understanding of the beauty, pain and circumstance of life and relationships. When I saw an empty space behind the zucchini in the bucket photo it seemed timely to place the woman’s torso that was given to me by an artist a few years ago.
The zucchini were not perfect in shape but their colors were magnificent. I served the zucchini with a bit of quinoa for me and I chopped up and tossed the rest with soba noodles and tomatoes for J (see photo below). G is not quite up to the taste to roasted zucchini quite yet but I hope he will be soon…
- 4 mixed color zucchini cut into medium thin lengthwise slices.
- 2 tablespoons of olive oil
- 1 teaspoon of dried herbs de provence
- 1 lime cut into thin slices
- salt and pepper to taste
- Place baking rack toward the top and preheat oven to 400 F.
- Place zucchini slices into a long baking dish and toss with olive oil, herbs de provence, salt and pepper and lime slices.
- Roast for 15 minutes
- Toss zucchini again and roast another 15 minutes