Add the garlic, stir, and cook until fragrant, about 30 seconds. SO good! I’m happy you enjoyed both of the recipes and felt like a real cook (because you are!). I just want to say I made this last week and it was DELICIOUS! Different cooking methods impact the outcome.

Seriously, so good. Add the eggplant and zucchini. Thank you for sharing, Rebecca. Kids helped to chop the veggies, I baked (thanks to learning how to bake bread..) and made this phenomenal recipe. This was so delicious and the perfect way to use many of our fresh farm share veggies. Next time I will roast the veggies longer or at a higher temperature to make them brown. It was delicious! FANTASTIC recipe. I don’t even really like tomatoes and I loved this! Went to the farmers market last week and brought home beautiful veggies hoping to bbq them. Arrange the eggplant in a single layer across the pan, sprinkle with ¼ teaspoon of the salt, and set aside. Ate it with good, toasted bread and old cheddar. Roasting the vegetables separately is genius. Absolutely wonderful!We loved it. Serving over bow tie pasta again and some crusty bread on the side! Even my husband who doesn’t like eggplant likes this.

Thank you so much for sharing!!! Do you know? Worth the effort, better than the bland versions I’ve come up with on my own! Shared the last batch with friends who requested the recipe. Roasting the veggies makes all the difference. This veg packed pasta dish provides all of your 5-a-day - and it's delicious! Made this for a special family dinner last year. Recipe yields 4 generous or 6 more modest servings. This time, place the eggplant on the top rack and other vegetables on the middle rack.

I loved how the flavors were so simple, but they blended together perfectly, especially since the roasting really brought out the flavors in the veggies. Best way for me to get them their veggies so far! A big hit with everyone, including people who don’t like eggplant or peppers. My husband hates eggplant, but he couldn’t get enough of this recipe. 425 degrees. The cubing and roasting allows great control over cook times, and the caramelized flavors on the veggies adds a great depth. Delicious and it gets 5 stars. 20 Recipes Magazine subscription – 5 issues for £5 Get your 5-a-day with a serving of ratatouille, packed with colourful vegetables. Also delicious served over fried polenta. Thank you!! Hi Dena! Looking for more delicious late-summer recipes? I find myself googling up a storm before shopping to try and work out how much I need of things. Affiliate details ». This recipe is awesome! See step 1. Hi Laura, I’m sorry to hear about your loss. Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

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