Roasted ratatouille

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This is adapted from Food52 Vegan by Gena Hamshaw. Use this recipe as a guide: It’s best to use a balanced mix of vegetables, but the roasting process is forgiving. For instance, I’ve made this with and without zucchini; I’ve used a mix of vegetables that leans heavy on the eggplant at times and heavy on the tomatoes at others. I've used all sorts of peppers, tomatoes, eggplant, etc. Also, I often make a quadruple (or more!) recipe, so don’t be afraid to load up your largest roasting pan…

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FacebookTweetPin Bootcamps are back and if you haven’t taken one with me, I am repeating my two most popular bootcamps starting next week!! I have received rave reviews from Plant Based 1.0 and Meal Planning/Meal Prep/Batch Cooking. I am teaching skills for life. I am changing the way you see things. I am your personal […]

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This delicious ratatouille dish is easy to prepare and comes together by first roasting the squash and peppers in the oven, then combining them with diced tomatoes, onions and garlic for a flavorful main or side dish. Serve with gluten free bread and enjoy!

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Easy roasted ratatouille | The Slimming Foodie Baked Ratatouille Recipe Easy, Ratatouille Recipe Without Eggplant, Ratatouille With Meat, Ratatouille Without Eggplant, Roasted Ratatouille, Aga Recipes, Remy’s Ratatouille Recipe, Easy Soups To Make, Recipes Veggie

Easy roasted ratatouille An easy, time-saving way to make a delicious ratatouille! 15 mins 1hour 89 kcals serves 6 EASY ROASTED RATATOUILLE I really like the type of cooking that you can just get prepped and then leave cooking without having to worry about it! when we moved into our house 5 years ago, it

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