Eaten warm straight from the pot or leftovers cold from the fridge, this versatile classic ratatouille is a great way to use summer veggies.
The other day I spent an entire afternoon in Excel.
As a design-loving, visual person, I am no spreadsheet whiz, but I had to work on a schedule for a project.
Not that long ago the November 2015 deadline seemed ages away, but now it is much too close.
A feeling of panic came on that had nothing to do with completing the job.
My brain had fast-forwarded to cozy coats and roasted root vegetables when I am still basking in the bliss of no socks and endless berries.
As summer continues to cruise by at an alarming rate, I am doing my best to soak up all my favorite sunny, warm-weather foods.
I have already had my share of tomatoes in salads simply dressed with olive oil, vinegar, salt & pepper, but I decided to do something a little more by combining them with my other market finds in ratatouille.
Eaten warm straight from the pot or leftovers cold from the fridge, this versatile French classic had me back in the current season.
Eaten warm straight from the pot or leftovers cold from the fridge, this versatile classic ratatouille is a great way to use summer veggies.
Adapted from Food52 Genius Recipes by Kristin Miglore
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