I love going to the markets and seeing the spring and summer produce slowly appear. Every year, when summer turns to winter, I miss the abundance of fruit and vegetables that are in their prime but after a few months, it’s easy to forget what a good tomato looks like. Now that peppers, zucchini, and tomatoes are back and super cheap, I feel like my dinners would be lost without them. While there is nothing better or fresher-tasting than crunching into a whole red pepper or a lightly salted tomato sometimes it’s nice to have a warm, hearty meal. In fact, there’s nothing more satisfying than applying a little bit of heat, some herbs and spices, and coaxing the best, freshest produce into an easy, weeknight dinner in under half an hour. That’s exactly what this spring ratatouille is.
Before I started this blog, I imagined the kitchens of food bloggers to be filled with wonderful food all of the time, and especially, an endless list of ideas for dinner. While I can’t speak for anyone else, figuring out what to make for dinner is a pain almost every single night in our house. On top of the hassle of figuring out what to make, lately, there have been so many nights when it’s already 7 o’clock, we have no idea what to make and I’ve had to whip something up on the fly. Generally I want the meal to be satisfying but healthy and on the table in under twenty minutes. Luckily, this soup fits the bill.