The roasted ratatouille recipe you posted caught my eye, because all those veggies are in my house right now. Thanks for the inspiration! Multipurpose recipe depending how much you roast the vegetables, yay.
Since I was planning to serve the roasted vegetables for dinner, I stopped roasting at about 1 hour so the dish would have more heft. I dotted the top with bits of fresh mozzarella to melt after turning off the oven. Reserved the balsamic vinegar for a garnish at the table, along with fresh basil leaves. Corn and cheddar biscuits for a side last night. Next time I make this, the side will be corn on the cob and a chunk of baguette.
I found a killer use for my slow-roasted cherry tomatoes (which have been living in the fridge since I made them): mixing with cooked, chilled leftover beans like Lima beans and green beans.
Still on my radar but that looks like a lot of work, or maybe just ingredients ai don’t have, for something that keeps 5 days. I’m trying to figure out how to get some of the same flavors in a simpler chutney. The tamarind sounds especially intriguing, wnd I happen to have some pods.
