Cooking for people who don’t particularly care for vegetables can present a challenge. Do you know anyone like this? I have a number of clients are who aren’t huge fans of vegetables, so I have to think of ways to make them appealing. You could pull a tomato off of the vine and hand it to me with dirt on it and I’d eat it without protesting, but I love vegetables… Continue reading
Anything that has “fritter” in it’s name, sign me up.
I mean honestly, how bad can it be?! I feel justified in making these because they are green, which as we all know means they’re healthy…
This is about the time of year when people who are lucky enough to have prolific gardens start to feel overwhelmed by the sheer volume of gorgeous bright red tomatoes and beautiful zucchini that their loving care has yielded. A problem I’d like to have, quite honestly…
Growing up, my grandparents next door neighbors had a garden behind their house. By the end of July, it was practically bursting at the seams. Every summer we were the grateful recipients of brown paper grocery bags filled with tomatoes and cucumbers from his garden. The trade off was the newspaper. One of us was sent next door to give them the paper every day after my grandparents had read it and in turn, every few days he left a bag of fresh from the ground veggies on the back porch. Not a bad arrangement.
If you find yourself overrun with tomatoes, zucchini, peppers, etc… this recipe is perfect! It utilizes all of the wonderful produce of summer in a healthy vegetarian dish that is… well, super yummy.
Ratatouille can be eaten warm, at room temperature or even cold. It is substantial enough to stand on its own or it can be served alongside roast chicken or tossed through your favorite pasta.
I have sandwiched it in a crusty ciabatta roll for lunch or served it on sliced, toasted baguettes as an hors d’oeuvre with a glass of wine. This recipe is the epitome of summer, there really is no wrong way to enjoy it.