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  • Ratatouille Nicoise
    Seasoned with garlic and a bay leaf.
  • Ratatouille
    SautA©ed vegetables with thyme, bay leaf, and optionally served with Gruyere cheese.
  • Baked Spiced Ratatouille 
    Eggplant, zucchini, onion, and canned tomatoes, seasoned with garlic, orange zest, cinnamon, and ginger, and baked into puff pastry.
  • Ratatouille
    Eggplant, zucchini, mushrooms, bell pepper, and tomatoes, seasoned with sautA©ed garlic and parmesan cheese.
  • Ratatouille
    Adapted from Julia Child's Mastering the Art of French Cooking (Volume 1), Knopf, 1971.