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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This a great recipe! I like roasting the veggies but must confess that I didn’t have all the ingredients, so made substitutions. It still turned out to be delicious. I do appreciate a recipe that has flexibility!
Thanks for sharing like this post and this tasty dish!
Absolutely delicious. This is a great technique and it brings out the flavour in all the vegetables. I picked up local zucchini, eggplants, onions and peppers at the farmer’s market, and used our own garlic, rosemary, basil and tomatoes. The result is a jammy blend, and it only gets better after a few days. The recipe doubles easily.
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
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