Yield: 12 servings. Roasted Vegetable Ratatouille: 2 oz. olive oil 8 oz. white onion, diced ½” 2 Tbsp. garlic, minced 20 oz. zucchini, diced ½” 8 oz. red bell pepper, pitted, diced ½” 8 oz. artichoke hearts, diced ½” 8 oz. sundried tomatoes, minced 4 oz. kalamata olives, pitted 2 tsp. salt 2 tsp. parsley, dried 1 tsp. oregano, dried Pine Nut Bread crumbs: 4½ oz. bread crumbs, unseasoned, preferably panko 1½ oz. pine nuts, toasted, finely chopped 1 tsp. kosher salt Roasted Alaska Halibut: ...
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