Yield: Yields 4 to 5 cups.
Here’s a mostly hands-off version of ratatouille that’s different in character from my sautéed one but also delicious. It yields a bit less, but by using two sheet pans, you’ll have an ample side dish for four.
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Honesty I was expecting more given the rave reviews! I liked the brightness and acidity, but I thought it was rather labor intensive for the results
This is an exceptional recipe. I've made it for years.
Delicious. I did use less oil and added as needed. About a third cup.
Fabulous! I've made ratatouille many ways over the years, and this is the best. Allow some time, this isn't a week-night dish. I roasted the vegs one day, and finished it the next, but got distracted and forgot to add any herbs. It was still great!
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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