We’re just getting to the point in the summer where all of the vegetables are readying themselves for their farmers’ market close-up, so the timing couldn’t be better. But I can believe I’ll be making this again tomorrow, because it’s delicious, seasonal, and an incredible cinch to make. I also can’t believe I cooked a cartoon dish created by an imaginary rat. I can’t believe how well this worked out. Tell me I’m not alone in this: You saw Ratatouille, fell in love with Remy (though you still jumped a foot in the air when you saw a significantly less-charming rodent scamper across your path on the way home) and found yourself with a pressing craving, not for the heavy and too-often soggy traditional Provençal ratatouille, but that kaleidoscope of spiraled colors they served to the haughty and (spoiler!) soon-humbled restaurant critic.
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