Topped with crispy, spiced chickpeas, this nontraditional sheet-pan ratatouille is a perfect place to use the last of summer’s produce. By Melissa Clark Vegetable-loving cooks can make ratatouille all ...
Ratatouille, the Provencal vegetable stew of eggplant, zucchini, bell pepper, and tomatoes, is traditionally cooked slowly on the stovetop. Instead of browning the vegetables a few at a time, which ...
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