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  • Ratatouille Nicoise
    Fresh tomatoes, zucchini, eggplant, onion, and green peppers, seasoned with garlic and capers.
  • Ratatouille
    Vegetable soup with basil, oregano, and thyme.
  • Ratatouille Nicoise
    Seasoned with garlic and a bay leaf.
  • Ratatouille
    SautA©ed vegetables with thyme, bay leaf, and optionally served with Gruyere cheese.
  • Ratatouille
    Adapted from Julia Child's Mastering the Art of French Cooking (Volume 1), Knopf, 1971.