Other links in this category
  • Ratatouille with White Beans
    SautA©ed vegetables, pre-cooked beans, with oregano, parsley, and red wine vinegar.
  • Ratatouille
    SautA©ed vegetables with white wine, thyme, basil, and lemon, to serve hot or cold.
  • Garden Ratatouille
    Sliced vegetables, sautA©ed and then baked with commercial pasta sauce and parmesan cheese.
  • Ratatouille
    Adapted from Julia Child's Mastering the Art of French Cooking (Volume 1), Knopf, 1971.
  • Baked Spiced Ratatouille 
    Eggplant, zucchini, onion, and canned tomatoes, seasoned with garlic, orange zest, cinnamon, and ginger, and baked into puff pastry.