![drop shadow](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_spDaNo1b9bAxuERcSYXLw4Fl4G-IuYQLRQap2jX9pXDWEDcmwwwAb4rBjrxA_H27OhmI9ub9zfF8NaAZULYEfi7b0xhbFUoQnm_cLZp8CXwOh82FDpo1tUUsqvtqIuOfuDFPKZiepRlX3k75D3vZy7QlA1BcNi3OPeXtbm1RqV2ZZefhkPYIBJwFmBy0X-T-oZ8tBzcewShcTMsC6vSc82VblloFiysMU=s0-d) | We're going wild for vegetables this week at the VegNews Recipe Club, so we're cooking up a big batch of this summer-friendly Roasted Ratatouille. Our take on the classic French dish relies on roasting to bring out the sweetness of the eggplant, red peppers, zucchini, and tomatoes, and we love it over brown rice, whole grain pasta, or roasted potatoes. And the best part? The recipe makes a generous portion, so whether you're cooking for the family or want lunchtime leftovers, this savory VN staff favorite will deliver what you need. Now excuse us as we pour a glass of wine, slice a baguette, and sit down to one of our go-to summertime meals. | | ![drop shadow](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_ukHNx5yTJizva13yR8UoMsJD-3K332_5JnQz0joqEQX9MJb2zK4WFxrvsYnai32QN4fGAlafxnYjaJIeBRbFPGN5ojhR_py_1y1nya_C36mnn3O5pXG_I54p3bN6WIvqeCZVdRYYvJGY0jH3AMJ-ar6Qdywfm5xUq6bdI9JV6Zp_VfZfdD30dDn2odMSmasbYPNENmx6SVgjS4nB4jseNWTgxA-U0ONow=s0-d) |
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