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cooking.nytimes.com
Grilled ratatouille is a warm-weather recipe with many charms in both method and result Grilling takes the whole process of cooking outside, and the grill also adds a lovely smoky nuance to the finished dish without overpowering the essential flavors of vegetables, olive oil and herbs The dish is less stew-y and more saladlike than a typical ratatouille, but with its concentrated flavor and velvety texture, along with a garlicky kick, it may well become a favorite all the same
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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These tart, rich lemon bars need just seven common ingredients you probably already have, and are done in 55 minutes!
Ingredients: butter, sugar, flour, eggs, fruit
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Get Mini Fruit Kebabs with Blueberry Yogurt Dip Recipe from Food Network