My mother always said my ratatouille wasn't as good as hers. She insisted that a proper ratatouille was made by slowly cooking the vegetables together. I always disagreed until one day she made me her ratatouille the way she had learned it at home. One bite, and I knew she was right. Her version was ambrosial and embodied the rich flavors of Provence.

Confession Time. I planted way too many tomatoes this year and I was looking for the best, most tasty way to use them. I ended up making a Provençale Vegetable Tian - which is sort of a super healthy vegetable casserole.

One of the most endearing and favorite of all Provencal dishes is Petits Farcis or stuffed vegetables, also known as lu farçum in the Niçard (Nice) dialect. Petits Farcis are best made in the summertime when so many great vegetables, like sun-ripened tomatoes, round zucchini, and thin eggplants start to appear in the farmers' markets.

Trouchia is a flat omelet similar to frittatas that your family will never tire of; especially when your garden is producing more zucchini than you can eat.