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This stripped-down ratatouille delivers the welcome clarity of simple food lovingly cooked over slow heat, for their natural juices coax the vegetables into another dimension. The olives deliver heart-healthy compounds and, said author Lawrence Durrell, “a taste older than wine; a taste as old as cold water.” Try this dish both warm and cold for two quite different taste sensations.
Serves 4
3 medium zucchini, about 1 1/4 pounds
12 ounces small cherry tomatoes: use a mixture of red and yellow if possible
16 kalamata olives, about 3 ounces
Recipe by Rozanne Gold.Healthy 1-2-3
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