Other links in this category
  • 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.
  • Quick Ratatouille
    Twenty-minute casserole of eggplant, zucchini, canned tomatoes, and mushrooms, seasoned with thyme, red wine, and garlic. No onions.
  • Ratatouille
    Vegetables with fennel, basil, and thyme, sautA©ed and then baked.
  • Ratatouille
    Zucchini, red peppers, and tomatoes, with onion and garlic. Seasoned with pepper, mustard, lemon juice, and parsley. Salt-free.