Plus: Corn Pasta, Slow-Roasted Peppers & More
The roasted ratatouille is the recipe of the summer. Delish.
hi Ali..having made ratatouille for 40 years in the traditional way, each vegetable done separately etc...your mew method Is FANTASTIC.. I mixed everything first in a bowl with a bit of pesto, cooked it a bit more slowly, at 350 and turned it once.it was PERFECT!
Agreed ratatouille of last week was the best ever. I’ve made it for years but never thought to roast it! I replaced the zucchini with green beans and corn and served it on my fresh dug roasted potatoes. A beauty.
Ali I made your ratatouille 3 times last summer and I loved it so much. Once I forgot the garlic and it really missed it but overall was still good. The only downfall is turning on the oven so I’m kinda waiting for that day that isn’t as hot.
Our biggest win of the past few weeks was the charred zucchini and corn with basil caesar-ish sauce from Hetty McKinnon's amazing book TENDERHEART (there's an online version here: https://emilyrnunn.substack.com/p/two-super-salads-from-a-vegetable)—per her suggestion we used charred zucchini and charred eggplant and both were excellent. So delish!