The moment warm-weather vegetables arrive in the Paris markets, this is the sort of offering you find at local bistros. It might be nestled next to simple grilled fish or lamb, placed around eggs baked in a ramekin, served atop a croque-monsieur (a grilled ham-and-cheese sandwich), or folded inside savory crepes. All of the ingredients-zucchini, tomatoes, garlic, olive oil-bring the classic tastes of the Cote d'Azur, the sun-baked French Riviera, to the capital. The dish can also be made a day or two ahead of time. It will taste even better, as the flavors will have had a chance to marry.
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