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In case you hadn’t heard, it’s tomato season, y’all. And we’re all about working the versatile fruit into breakfast, lunch and dinner—the latter in the form of ratatouille. For the uninitiated, it’s not just the name of an excellent movie. Our ratatouille recipe is a delicious oven-roasted dish with layers of other in-season favorites like summer squash, bell peppers and zucchini. While the traditional version is slow-cooked on the stove, this one is delightfully hands-off. It’s healthy yet hearty, comes together in less than an hour and is très impressive to serve. Bon appétit.
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