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Grilled instead of stewed, this updated take on a classic ratatouille makes a wonderful main or side dish. It’s drizzled with a creamy basil and wine vinaigrette for a decadent finish.
Serve veggies and mushrooms on a bed of baby arugula and top with smashed chickpeas if desired.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Bogle Pinot Noir