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 thyme, bay leaf, and optionally served with Gruyere cheese.
  • Ratatouille
    SautA©ed vegetables with white wine, thyme, basil, and lemon, to serve hot or cold.
  • Ratatouille Pie with Nutritional Yeast Gravy
    Vegetables baked into a herbed crust.
  • Ratatouille
    Vegetables with fennel, basil, and thyme, sautA©ed and then baked.