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Recipes / Oven-Baked Ratatouille

Oven-Baked Ratatouille

By Mark Bittman

Published August 16, 2018

The French classic stew is simple, no matter where you cook it. Combine vegetables, herbs, and olive oil, and soften them on the stove or in the oven. That’s it. Longish, slow cooking and lots of good olive oil are important. Have a robust serving with bread for a light repast or roast a chicken, grill a skirt steak, or pan-sear a piece of fish and it’s a hearty meal.

Oven-Baked Ratatouille
Aya Brackett
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Oven-Baked Ratatouille

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Makes
4 to 6 servings 1x