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You’re entertaining guests, you’re short on time, and you have red, yellow, and green vegetables from the garden. Stop foolin’ around and make a crespéou right away.
It’s an Ottolenghi recipe, from here. Tomatoes were substituted for the red peppers and squash blossoms added to the yellow mix.
The Novice Gardener 
Magnificent!
Thanks, Fae! My guests liked it!
(((gasp))). Love.
🙂 thanks, Heather! Everybody loved it, too! It was good even when cold!
Another great recipe for me to try? Love the idea of using squash blossoms – another incentive for me to try it out. And I have all the ingredients!
Give it a try, Hilda, it’s a keeper!
Beautiful colors!!
Thanks, Namrata!
Lovely, lip smackingly lovely.
Thanks, PotSoup!
This looks and sounds so delicious!
It is really delicious, Brigitte, and versatile. You can serve it as an appetizer or main dish!
Oooh yum, this looks wonderful!
Thanks, quarteracre! It was delicious!
Oh, this looks so yummy. So bright and colourful!
Thanks, weebirdie!
That looks really good. I agree with Namrata, ‘beautiful colors’. I brought in some tomatoes from our garden two days ago. The cherry tomatoes are large and perfect. I said to Melanie in IA, ‘aren’t these beautiful?’
We often have a simple sliced tomato on buttered toast with lunch. Sprinkle a tiny bit of salt on top. If you have a few bacon crumbs, add just a few of those. Not quite a BLT, but suggestive.
Thanks, Jim! I love tomato slices on toasts! Except I eat them all day long as snacks, not just for lunch. Sometimes I put scrambled eggs first on the toasts, then the sliced/chopped tomatoes, and voila … special breakfast served! What do we do without tomatoes? 🙂
John says it well.
Exactly, LOL! Thanks for sending this!
I just got really hungry…YUM
🙂