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Roasted Ratatouille

This recipe has been in regular rotation since the first time I made it. A little bit of chopping yields a whole lot of flavor! No need to get out your mandolin to make uniform slices of the usual veg. Roughly chop and you're nearly there. I've frequently taken the lazy way out and tossed the ingredients directly on the sheet pan with the olive oil, then sprinkled with salt & pepper.

photo credit: New York Times

This is a delicious and unfussy way to enjoy lots of vegetables. You could keep it vegetarian and serve over quinoa plus add some canned white beans to get some protein, or you could serve it alongside the grilled or oven roasted protein of your choice.


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