Posts in Recipes
What To Make This Week: Ratatouille

It’s the perfect time of year to make ratatouille—veggie-rich stew that incorporates end of summer produce that’s still around at the markets (tomatoes, squash, zucchini, eggplant, bell pepper) yet somehow feels like a fall dish. While traditional French ratatouille recipes can feel laborious and taste a bit oily (in my opinion), this specific recipe roasts the vegetables before adding them to the stew, sparing time without compromising flavor. You can serve ratatouille fresh off the stove in a bowl with a side of crusty bread, then enjoy leftovers mixed with brown rice spaghetti or quinoa, or on top of toast with a fried egg—delicious and versatile (win win).

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