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Ratatouille on the Grill

Grilling the vegetables enlivens a traditional Mediterranean dish

Fine Cooking Issue 04
Photos: Ruth Lively
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Imagine a mix of whatever fresh summer vegetables you have on hand, combined with the rustic, slightly smoky taste imparted by cooking over coals. It’s one of those great flavor combinations that goes to the heart of good eating. In this article, you’ll learn how to grill five different vegetables. No matter the particular ingredients or the exact proportions, your ratatouille will have the taste of summer sunshine and the aromatic blessing of the grill. This dish makes a great partner to grilled meat or can be tossed with feta or pasta.


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