Other links in this category
  • Ratatouille
    Adapted from Julia Child's Mastering the Art of French Cooking (Volume 1), Knopf, 1971.
  • Ratatouille
    SautA©ed vegetables with cumin, coriander, and chili powder.
  • Ratatouille Soup
    Made with fresh vegetables and canned broth.
  • Ratatouille
    SautA©ed vegetables with oregano, thyme, coriander, fennel seeds, and fresh basil.
  • Ratatouille
    Eggplant, zucchini, mushrooms, bell pepper, and tomatoes, seasoned with sautA©ed garlic and parmesan cheese.