The French classic ratatouille is a fantastic fall side dish! Filled with in-season veggies like zucchini, squash, eggplant, and tomato, ratatouille pairs well with fattier meats and fish (like tuna). For a meatless entree, serve it with some creamy polenta, pasta, or crusty bread.
This roasted veggie ratatouille is my favorite – the roasting of all the vegetables individually before combining, allows the flavors to remain distinct. Roasting also helps the dish from becoming too watery, a common complaint with ratatouille.
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