Ratatouille - Glossary Term

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A traditional French food dish consisting of a variety of vegetables, such as bell peppers, eggplant (aubergines), onions, tomatoes, and zucchini (courgettes), seasoned with garlic and herbs, and simmered in olive oil. The dish is often made with the zucchini baked separately and added later however, variations of vegetables and preparation methods have changed over the years. It is a versatile food that can be served hot, cold, or moderately warm as an appetizer, a main dish, or a snack.