Put down that cookbook and let summer vegetables go barely dressed.
As the bounty of summer piles up, I’ve been thinking about drizzles — not as in rain drizzles, but drizzles of dressing over vegetables so tasty and fresh that all you want to do is add a whisper of seasoning and call it done.
You don’t need recipes for drizzles. Just grab a couple of bottles from the cupboard.
Does a tomato need more than a drizzle of olive oil, red wine or balsamic vinegar, and a sprinkling of salt and pepper? I don’t think so (though a shredded basil leaf and a shaving of Parmesan never hurt).
You don’t always need a recipe to make a great dish.
Photos © Andrea Chesman
Andrea Chesman is the author of many cookbooks, including The Pickled Pantry, Recipes from the Root Cellar, Favorite Pickles and Relishes, Mom’s Best One-Dish Suppers, and The Vegetarian Grill, which was nominated for a James Beard Foundation Book Award and won a National Barbecue Association Award of Excellence. She is a coauthor of 250 Treasured Country Desserts and The Classic Zucchini Cookbook, and her articles have appeared in the New York Times, Cooking Light, Food & Wine, Vegetarian Times, Organic Gardening, Fine Cooking, and other publications. Visit Andrea’s website.