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  • Ratatouille
    SautA©ed vegetables with oregano, thyme, coriander, fennel seeds, and fresh basil.
  • Summer Vegetable Ratatouille
    Squash, bell peppers, and fresh thyme to the standard base of eggplant, zucchini, and tomatoes.
  • Quick Ratatouille
    Twenty-minute casserole of eggplant, zucchini, canned tomatoes, and mushrooms, seasoned with thyme, red wine, and garlic. No onions.
  • Ratatouille
    Adapted from Julia Child's Mastering the Art of French Cooking (Volume 1), Knopf, 1971.
  • Garden Ratatouille
    Sliced vegetables, sautA©ed and then baked with commercial pasta sauce and parmesan cheese.