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  • Ratatouille Soup
    Made with fresh vegetables and canned broth.
  • Garden Ratatouille
    Sliced vegetables, sautA©ed and then baked with commercial pasta sauce and parmesan cheese.
  • Balsamic Ratatouille
    SautA©ed vegetables seasoned with thyme and balsalmic vinegar.
  • Easy Ratatouille
    Oven-roasted vegetables with Italian herbs, Dijon mustard, balsalmic vinegar, and optional cayenne pepper.
  • Ratatouille
    Adapted from Julia Child's Mastering the Art of French Cooking (Volume 1), Knopf, 1971.