Bill Neal's Ratatouille
For his very classic, chunky ratatouille, Bill Neal sautéed each vegetable separately before simmering them all together with tomatoes and fresh thyme ("My dad grew fresh thyme; he always used it fresh," says his son Matt). Bill would then serve it at room temperature as an appetizer, either by itself or on an hors d'oeuvres platter.From Remembering Bill Neal: Favorite Recipes From a Life in Cooking by Moreton Neal. Copyright © 2004 by the University of North Carolina Press. Used by permission of the publisher. www.uncpress.unc.edu.