Using the microwave to cook rounds of eggplant, summer squash and tomatoes arranged prettily in a pie dish takes far less time (and olive oil) than does traditional ratatouille, a Provencal appetizer or side dish that calls for dicing and sauteing each vegetable separately. You won't have to stand over the hot stove, either, making it the perfect dish for the dog days of summer, when the vegetables are at their peak. It is delicious served warm or at room temperature.
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Food Network Kitchen | 2016-11-16
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