Although milder than many of Aster Kassaye’s more vividly spiced dishes, this vegetable and bean salad is also typical of Ethiopian cuisine, with a few familiar ingredients prepared and combined in an unexpected way. Cool and simple, it’s substantial enough to anchor a summer meal.
Courtesy of Chef Alain Braux
"This wonderful dish is the essence of Provence. The best time to prepare it is in summer when the tomatoes are full of flavor. If you still want to prepare it at other times, I recommend using Muir Glen Organics crushed tomatoes with basil. I know, it’s a sacrilege but it helps you savor this dish at all times. You can savor ratatouille as a main dish, soup, side dish with a nice fish or as a great pizza topping. Here’s the version Helene, my mother-in-law, taught me. Enjoy!"
This is the traditional version of the vegetable medley. It’s a perfect use for the overabundant summer garden produce sliced and frozen in plastic bags. The texture lost to freezing is just the ticket for the silky stew. Freeze tomatoes whole; no packaging needed!
This is a twist on the traditional summer-vegetable stew from Provence. The result is a lighter version, perfect for showcasing garden produce.
Adapted from Tender by Nigel Slater
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