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Autumn Ratatouille

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“Almost every weekend, I make ratatouille to clean up all vegetables in my refrigerator, and the vegetables I use change by season. In autumn, my ratatouille becomes yellow because of the color of squash and pumpkin. I love the color so much. It's a Japanese sytle to add a little bit soy sauce to finish.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Over medium-low heat, add the oil to a large skillet with the garlic and onion, stirring occasionally, until the onion has softened.
  2. Add the acorn squash, zucchini, red bell pepper, green bell pepper, carrot, and salt, and cook over medium heat, stirring occasionally, for 15 minutes or until the vegetables are tender.
  3. Stir in a few grinds of pepper and soy sauce to taste.

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