Exciting things are afoot here at Cookie and Kate, but I don’t want to speak too soon and jinx it. For now, I’ll tell you about something else that’s exciting: my friend Ali’s new book, Inspiralize Everything, is here! Ali is the girl who got me hooked on veggie noodles and she’s probably gotten some of you hooked as well, considering that her first book is still flying off the shelves.
Her new book is organized by types of produce (it’s an “Apples-to-Zucchini Encyclopedia of Spiralizing”), and even though it’s not vegetarian, I have already dog-eared so many meatless recipes to try. It’s a great resource for anyone interested in spiralizing veggies, that’s for sure.
To celebrate, I’m sharing her delicious ratatouille recipe today, which features spiralized bell peppers, zucchini, yellow squash, and onion cooked in a hearty tomato sauce with eggplant. Traditionally, ratatouille ingredients are chopped and sautéed separately, but this dish comes together quickly on the stove. It’s the perfect use for all those late summer garden veggies, and would be especially lovely on one of those rare, cool summer evenings.