Vegetable Ratatouille

20111003-073004.jpg Confession. I did not make vegetable ratatouille again. Instead, I thanked my lucky stars that I slow cook and make big pots of yummy food that I love to freeze for week night dinners in a crunch and reached my hand into the cold freezer to pull a bag out. I let it defrost in the refrigerator over night and then warmed it on the stove while boiling my pasta. To make it a little different than the last time, I added some fresh kale while it was warming and then a hefty sprinkle of freshly torn basil and grated Asiago cheese before eating.

It was a crowd pleaser! If you didn't make it last time, here's your chance. You can probably even make a late summer version with tomatoes, eggplant, and peppers, if you hurry. If not, an autumn version is just as delightful and somewhat more appropriate since this is the time of the year when we crave long simmers over the stove to fill our homes with delicious smells and to bring us warmth, right? I will work on a recipe and post a fall ratatouille soon.