Cut zucchini in 1/4” thick long slices, lay in cast iron skillet, cover with water and tsp seasalt till soft, rinse off, dry. Bake 3 minutes each side to brown crust in Tbs of olive oil with crushed clove garlic confit and a whole Thai pepper. Taste, should be tender and sweet with a hint of pepper, not bitter or too salty. Lay 3 on each dinner plate. Keep plates warm in 140 F degree oven.

Use apple corer or cut hole in side of spaghetti squash, microwave 10 minutes, wait till cooled, slice in two, scoop out seeds to roast with olives next. Mix two servings of spaghetti strands from squash with fresh basil and place on top of the fried zucchini on plate. Dispose of squash peels on compost heap.

Boil the salt out of the olives in a skillet, till tender. Taste. Refry olives with the squash seeds with one whole small red thai pepper and a crushed clove of garlic confit till crunchy. Place around the spaghetti strands.

Wash heirloom tomatoes. With small sharp knife, cut and angle round the tomato stem to remove most of the green core, no more than the top green part. Slice the heirloom tomatoes in half, horizontally, fry flat cut sides in pan in oil with clove of garlic confit and whole red pepper. Place on top of spaghetti strands.

Cut 2 slices of sourdough bread 1/2” thick, cut 1/2” strips and dices, turn up heat under skillet till smoking, 3 minutes, fry croutons in frying oil in pan till crispy and golden, 3 more minutes, sprinkle around the tomatoes, serve. Save fried hot pepper for reuse. Put skillet back on heat with water and salt, boil, scrub to remove hot pepper oil taste, dry and season with high smoke point oil, one hour.