As spring fades away and summer approaches (and with it the rainy season) I’ve started to prepare a lot more dishes that look like ratatouille or at least that use the vegetables of the ratatouille.  

I prepared a sauted dish in olive oil of new onion, paprika, zucchini and tomatoes, added some dices tofu and topped it with some fresh cresson and a mix of linen, poppy, sesame seeds. Very fresh, the vegetables don’t need to be cooked long, so this can be ready in no time.