Parmesan French Toast with Zucchini, Squash, and Tomatoes

I seem to be doing a lot of complaining about the weather lately, so before I get to my french toast, I need to mention how much I love Fall in Seattle! The weather is totally unpredictable, and can change at a moment's notice. After a sunny day today, the clouds just rolled in about an hour ago. Now there is a flat, grey haze over everything. Leaves are starting to turn amazing colors, and there is a bite in the air. It is cold enough to need a sweater and a jacket. All of this just makes for really good baking weather. (Blondies, actually. I will post about them soon.)

I took the photo below Tuesday night. I was on my way to a lecture on "perspective" at Gage. When the black clouds in the distance finally arrived, they brought a few flashes of lightening, but no rain.




Okay - french toast... I love french toast. I was craving it today, but my sweet tooth wasn't present at the time. This was the result:

French Toast

- eggs
- milk
- pepper
- finely grated parmesan cheese
- good crusty bread

Whisk eggs, milk, pepper, and parmesan together in a bowl. Dip bread into egg mixture, and fry in a pan on medium heat until cooked all the way through.

Sauteed Veggies

- zucchini, chopped
- squash, chopped
- cherry tomatoes, left whole
- butter
- herbs
- salt

Saute everything until done to your liking; serve atop french toast, with a spoonful of sour cream or plain Greek-style yogurt.