Ratatouille is a hearty, one dish meal that’s equally good the day after it’s made. Reheat it, covered, in a 350F oven for ~30 minutes.
It’s nice to have a grain to serve with all these vegetables. Plain rice works well, but a rich risotto is even better. Place the risotto or rice in the bottom of a shallow bowl and top with the ratatouille.
Alfredo gets a flavor boost with the addition of goat cheese and roasted red peppers. This recipe makes a large batch of sauce; I had about 1 1/2 cups left over. I stored it in the fridge and used it later the same week to make an additional batch of pasta.
Pepper sizes can vary widely so it’s simpler to make this recipe using weight instead of volume. The end result is spicy with a bit of sweetness. It’s best served with cream cheese to cut some of the heat.