Years ago, I made a really good ratatouille that was so flavorful…of course, I can’t remember whose recipe it was. Yesterday I made Tyler Florence’s “Ultimate Ratatouille.” It wasn’t the same one Barrak and I are remembering from years ago, but it was still pretty darn good. It was a nice change when you’re burnt out on roasted asparagus, broccoli and corn on the cob–our usual veggie side dish go-to’s. And they say it’s even better the next day.

We spooned our ratatouille on crostini smeared with goat cheese. To make the crostini, I sliced a loaf of airy Tuscan bread, drizzled the slices with olive oil, salt & peppered them, and roasted them on a baking sheet at 400 degrees for about 12 minutes.

Click here for Tyler’s Ultimate Ratatouille recipe on Food Network. I omitted the anchovy and dried chile pepper (couldn’t find a dried chile at my grocery store and didn’t want to mess with anchovy).


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