Cold corn and squash ratatouille
Add corn kernels, some diced onion, and chopped green and yellow squash to a hot pan with some salt, pepper, and a bit of sugar. (You won’t need oil, as enough water will seep out of the moisture-rich veggies.) Cook until everything softens, then add tomato sauce (use canned, crushed tomatoes or make your own by cooking fresh ones down with garlic and oil) and some chopped chives. Chill and, before serving, drizzle with white balsamic vinegar and a splash of olive oil. Serve with crusty bread.
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