Other links in this category
  • Ratatouille
    Eggplant, zucchini, mushrooms, bell pepper, and tomatoes, seasoned with sautA©ed garlic and parmesan cheese.
  • Ratatouille
    SautA©ed vegetables with white wine, thyme, basil, and lemon, to serve hot or cold.
  • Ratatouille
    Adapted from Julia Child's Mastering the Art of French Cooking (Volume 1), Knopf, 1971.
  • Ratatouille
    Vegetable soup with basil, oregano, and thyme.
  • Ratatouille
    Vegetables with fennel, basil, and thyme, sautA©ed and then baked.