Voilà! Verdurette de l’été. I made mine with sweet summer onions, red bell pepper, carrots, parsley, and basil, but you can use whatever veggies and herbs you like best or have on hand in your kitchen. I plan to use it like I would sofrito or bouillon, mixing a spoonful into soups, dips, eggs, rice, or beans.Side note: Nico has come to the conclusion that a dish is only homemade if we made it using ingredients we grew ourselves. Talk about a sophisticated palate! I'm afraid we're setting this kid up for some unrealistic expectations. I won't even mention his love of smoked monkfish and sour mustard greens.
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