This might be my favorite dish of all time. Really. What in the world is better than fresh tomatoes, mozzarella, olive oil, and basil? Served at room temperature over warm pasta? Nothing, really.
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This may not be the traditional recipe (I think ratatouille is usually made on the stove), but when I saw how simple this meal could be I knew I wanted to try it. I believe this is my first ratatouille ever, unless my mother made it when I was little and called it something else. It is delightfully sweet and rich tasting, but still light enough for a summer evening. I used the very first tomatoes of the season, along with zucchini and peppers, all from our farmer’s market. Adam and I ate this over couscous out of bowls, but I can’t wait to try it with polenta or fresh bread.
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This fresh spring meal is one of the first dishes I get excited about when asparagus is abundant.
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