Thank you so much, Mary.I genuinely appreciate the support, it means a lot.

As for your idea – perfect! That would go so very well with some toasted baguette. Love this and might just do it myself 🙂

Thank you so much, Katie. I genuinely appreciate the support and love hearing that these recipes have found their way (successfully) into your kitchen. That was the whole point of creating this blog. Always nice to hear that it’s working 🙂

And you absolutely nailed the idea – provencal cooking thrives in the freshest of warm weather veggies.

I ended up making this as a main dish and it was so easy and flavorful! Provençal cuisine seems made for summer vegetables.

I don’t comment a lot but I have loved making recipes from your blog and from your book. It’s been lovely to be able to incorporate simple French cooking into our weekly menu. This week we had cod provençal one night and Piemontaise potato salad another night with barbecue — both delicious!

I’m in a total summer mood, Katie, so I think this would pair amazingly well with some beef and veggie skewers, or some simple bbq chicken! It honestly goes with just about anything.

You know… Now that you mention it, Linda, I remember hearing this somewhere many years ago. Do you find it changes anything in regards to the taste or texture?

I recently found out (or so the news report said) that any cheese that has been aged 6 months or more is naturally lactose free, as the bacteria eats it all up. In that case, you could use any cheese that comes aged!

Being lactose intolerant, I’m going to leave out the mozzarella. I can use the grated Parmigiano (no lactose),going to mix with bread crumbs on top only. Any other suggestions ?