Other links in this category
  • Ratatouille
    SautA©ed vegetables with white wine, thyme, basil, and lemon, to serve hot or cold.
  • Ratatouille Soup
    Made with fresh vegetables and canned broth.
  • Ratatouille
    Adapted from Julia Child's Mastering the Art of French Cooking (Volume 1), Knopf, 1971.
  • Fat Free Ratatouille
    Eggplant, zucchini, and squash soup, made with canned tomato, vegetable, or V-8 juice.
  • Low-Fat Hot Ratatouille
    Microwaved vegetables with spaghetti sauce, parmesan, and mozzarella cheese.