Roasted Zucchini with Herbs de Provence

zucchini, woman’s torso and ribbon

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.

slippery tangy yum zucchini

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…

vegan colorful fish about to be roasted

just looking at the lime makes my lips purse