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Roasted ratatouille with herb polenta

I only made the roasted ratatouille and served it with rice. I just didn't want to take the extra time for the polenta.

The flavors are really unusual and especially good as left-overs. I think it's the fennel that adds it's signature - but I think that maybe I would have preferred more traditional ratatouille flavors.

I enjoyed the first five recipes from this book, but second five (so far) have not really been worthwhile. Even this last, although tasty, wasn't worth the amount of time required. I'm going to skip the last recipe and take this book off my shelf.
Your opinion welcome. Please leave a comment.



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