My aunt Monique would make this every year in the middle of August. While it’s a simple dish, it’s a true homage to vegetables and became such an occasion in my family that my cousins and I would get excited when my aunt would start making it. Our whole family would gather at long tables in the garden on those warm August evenings in Provence to eat this pistou together. Don’t be intimated by the number of ingredients. The recipe is lengthy, but the bulk of the work is prepping and cutting the vegetables, which you can start a day in advance.
Excerpted from Vegetable Simple by Eric Ripert. Copyright © 2021 Eric Ripert. Photography by Nigel Parry. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.