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1/1 Photo of Autumn Ratatouille
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.
Units: US | Metric
Serving Size: 1 (159 g)
Servings Per Recipe: 4