The ratatouille recipe in our October issue is easy and delicious—good thing, since it yields three generous quarts of warm veggie goodness! Luckily, using it all up wasn't a problem, even for this solo cook...
1 All the colorful veggies, getting warm and tender.
2 I had some fun dicing the bell peppers....
3 Served over spaghetti and dusted with cheese at dinner.
4 With multi-grain bread the next day for an easy office lunch.
5 And topping a pita bread pizza later in the week.
From: julia sadler | 10/29/10 at 7:27 am
where are the scottish terriers??
my family owns and has owned scotties for years.
just adore them we're dissappointed not to see
our distisguished breed pictured.