… aka do not let perfect be the enemy of good, and oh its so gooood….

Ratatouille is a Mediterranean recipe from the south of France. Despite the fact it is French cuisine, it is more of a throw-the-gloriousness-of-summer-produce-into-a-pot type of recipe than an haute couture follow-it-to-a-T recipe like you might expect of French cuisine.I am often making iterations of this recipe throughout the summer. The one thing that happens in each of those recipes is a combination of lemon juice, fresh dill and basil from the garden, freshly ground black pepper, and balsamic vinegar (or white wine vinegar instead of balsamic or an 18 year aged balsamic if you need to avoid sugar). As long as all those ingredients are present in sufficient amounts, put whatever you need to get rid of along with onions and garlic, and you are set. For us, we had a plethora of zucchini, tomatoes, and yellow squash this year. We would mix that with some canned beans to give it more of a stick-to-your-Ribs quality, and never got tired of it.