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.