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  • Ratatouille
    SautA©ed vegetables with white wine, thyme, basil, and lemon, to serve hot or cold.
  • Ratatouille Quiche
    Includes sautA©ed vegetables with nutmeg and Swiss cheese.
  • Easy Ratatouille
    Oven-roasted vegetables with Italian herbs, Dijon mustard, balsalmic vinegar, and optional cayenne pepper.
  • Ratatouille Nicoise
    Seasoned with garlic and a bay leaf.
  • Ratatouille
    Adapted from Julia Child's Mastering the Art of French Cooking (Volume 1), Knopf, 1971.