There is nothing better than a woman with answers…

I am blessed with friends that have talent but more importantly they like to work….like me, dirty nails and uncoiffed hair are a badge of a day well spent.

My friend, Megan, will take on any project to help out a friend. My partner and friend, Jo Rand can tell you anything about gardening, horses, antiques, boating AND she bakes scones! A 16 hour day antiquing is easy for her.

But I am addicted to my friend Meg Fairfax Fielding. I follow her on facebook, Instagram and Etsy. She is an expert on all things Baltimore. She can spot a Palmer and Lamdin home from miles away. She has even set up a website to chronicle her finds She sews and designs and its fun to see what she buys at auction where I stalk her and her finds.

She shares my love for tomato sandwiches, cucumber sandwiches and bagels. So when I asked her for a tip on what to do with the abundant squash crop this year, she brilliantly sent me ….


Simply replace any vegetable in the recipe with what is growing in the garden. A good parmesan is key.



  • 2zucchini, cut into 1/4 inch slices
  • 1red onion, cut in half lengthwise and sliced
  • 1garlic, minced
  • olive oil
  • kosher salt
  • fresh ground pepper
  • 2red bell peppers, halved, cored, and seeded
  • 2yellow bell peppers, halved, cored, and seeded
  • 1eggplant, unpeeled, cut into 1/4 -inch slices (1 1/2 pounds)
  • 12cup freshly grated parmesan cheese


  • Preheat the oven to 400 degrees.
  • Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper.
  • Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.
  • In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables.
  • Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant.
  • Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely.
  • Drain the liquids, place on a platter, and serve at room temperature.

Thanks Meg! we’ll be watching…..

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