Or, Italian ratatouille.
Either way, it’s delicious, vegetarian and vegan, and tastes even better the next day. You will be amazed by how much flavor this delivers with nothing more than vegetables, olive oil, and water. And it’s darn healthy too.
Since it’s so healthy, I think you could drizzle a little olive oil over it before serving or even a little grated parm. And have some gelato later. After all, you ate a big bowl of veggies for dinner, right?
Ciambotta is from the May/June 2012 issue of Cook’s Illustrated.