Tarragon is one of those spices I don’t use often but I absolutely love. The flavor is bright, almost minty to me. I don’t find it to fit in with a lot of my recipes but when I can add it into a meal and I remember I definitely do!!! I used the veggies I had on hand and I was more than happy with my selection. Fennel is a great compliment to tarragon and zucchini/yellow squash goes great with kalamata olives, capers, sun dried tomatoes, and feta. I know it seems like a lot going on here but I love adding lots of flavors and letting them meld together as they bake.
I do realize the colors of these pictures are a bit drab. This is due to both the roasting of the veggies and the horrible light our house offers during the winter months. My response to this, deal with it. I also notice sometimes my pictures look blurry when I add them into a post. But if you click to enlarge them they are crystal clear. I have no idea what this is all about, it drives me slightly crazy but at this time I, yes you read that right, I learned to deal with it. Even though I act like I can, in reality, I know I can’t win it all! But I sure come close! Anyway, I served this family style in a large bowl. If you have some fresh parsley on hand it would be a perfect garnish, giving that little pop in color! Oh and check out my little helper below. Currently his favorite food is chicken. He knows what chicken is and gets weirdly excited any time he sees it. So the entire time I took these pictures I had talk him out of putting his fingers in the dish to dig out the chicken and leave behind the veggies. If he could he would sustain on chicken, fruit, and crackers. Could be worse right?