If you’re like me, summer means time reading by the pool, crisp & cool white wines, and a bounty of summer veggies gifted from friends and neighbors… and by a bounty, I mean a BOUNTY. I never get tired of carting in armloads of squash and tomatoes, but recently I noticed the the stack of veggies was starting to take over the kitchen counter. My friend Christina had the perfect solution:
- Pre-baked & beautiful! I love Christina’s heart-shaped le creuset
She found a recipe by one of my favorite food bloggers, Deb Perelman of Smitten Kitchen for Ratatouille’s Ratatouille and this recipe gets 5 stars from me.
- There is no such thing as too much thyme
I’m planning on re-creating this for our upcoming Montelena BBQ, I’m envisioning that this is going to pair perfectly with our 2006 Montelena Estate Zinfandel that has been tasting so nicely in our CellarMaster Tastings lately.