Weeknight Vegetarian: Ratatouille, all wrapped up

Deb Lindsey/FOR THE WASHINGTON POST - New use for an old standby: Ratatouille in Tomato Crepes.

Summertime, and the cooking is easy. Especially for those of us who eat lots of vegetables and prefer buying them locally and in season, now is when choices abound, and the hardest part might be deciding which way to go.

The old standbys always come in handy. When tomatoes overflow, I make gazpacho. When corn and fresh shell beans are in the bag, it’s succotash. And when eggplant, zucchini and bell peppers converge, ratatouille is on the menu. I eat it hot over pasta or rice and cold in salads. I pile it onto bruschetta. I puree it into soup.

VIENNA, VA, JANUARY 9, 2013: Winter salad of shaved cucumber, radish and endive with lemon vinaigrette. Dishware courtesy of Crate & Barrel. (Photo by ASTRID RIECKEN For The Washington Post)

Join our live chat

Free Range on Food is a forum for discussion of all things culinary. Join us every Wednesday at noon.

More from Food

DO NOT USE. images for super bowl smackdown key.

Recipes from seven years of Super Bowl Smackdowns

The time-honored Food section tradition of recipe face-offs started with a battle over chili and has led to several game-day-worthy dishes.

And then I wonder: What else can I do with it? I found an idea in “Vegetables Please” (DK), a new cookbook by Carolyn Humphries. She suggests adding a little tomato paste to a batter, making crepes and rolling them around ratatouille. But of course! When I tried the recipe, I had a little more filling than could fit comfortably into the wrappers, but that just meant I had something to spoon on top of them, too.

It was summer, inside and out.

More food content

Show more
 
Read what others are saying