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  • Baked Spiced Ratatouille  - Eggplant, zucchini, onion, and canned tomatoes, seasoned with garlic, orange zest, cinnamon, and ginger, and baked into puff pastry.
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  • Balsamic Ratatouille - Sautéed vegetables seasoned with thyme and balsalmic vinegar.
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  • Creole Grilled Mirliton Ratatouille - Grilled eggplant, mirliton (chayote squash) with onions and red bell peppers. Season with parsley, bay leaves, thyme, and creole seasoning.
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  • Crockpot Ratatouille - Eggplant, tomatoes, zucchini, onion, and bell pepper, seasoned with basil, garlic, and parsley.
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  • Easy Ratatouille - Oven-roasted vegetables with Italian herbs, Dijon mustard, balsalmic vinegar, and optional cayenne pepper.
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  • Fat Free Ratatouille - Eggplant, zucchini, and squash soup, made with canned tomato, vegetable, or V-8 juice.
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  • Gagutz - Ratatouille Soup - Fat-free vegan recipe. Eggplant, zucchini, and plum tomatoes, seasoned with onion, garlic, red wine, and Italian seasoning.
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  • Garden Ratatouille - Sliced vegetables, sautéed and then baked with commercial pasta sauce and parmesan cheese.
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  • Grilled Ratatouille - Fresh vegetables with canned stewed tomatoes, seasoned with herbs.
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  • Impossible Ratatouille Pie - Sautéed vegetables baked into a mixture of Monterey jack cheese and sour cream.
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  • Judi's Ratatouille Lasagne - Seasoned with Italian herbs, red wine, and Béchamel sauce.
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  • Kamfounata - Moroccan Ratatouille - Eggplant, zucchini, and tomatoes, with bell pepper, onion, garlic, and parsley or coriander.
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  • Low-Fat Hot Ratatouille - Microwaved vegetables with spaghetti sauce, parmesan, and mozzarella cheese.
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  • Potato Ratatouille - Fat-free vegan stew uses zucchini, tomatoes, potatoes, green peppers, with herbs, garlic, and onion. Includes nutritional analysis.
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  • Quick Ratatouille - Twenty-minute casserole of eggplant, zucchini, canned tomatoes, and mushrooms, seasoned with thyme, red wine, and garlic. No onions.
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  • Quick-Cooking Ratatouille - Low-carbohydrate recipe with scallions and cherry tomatoes.
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  • Ratatouille - Adapted from Julia Child's Mastering the Art of French Cooking (Volume 1), Knopf, 1971.
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  • Ratatouille - Sautéed vegetables with cumin, coriander, and chili powder.
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  • Ratatouille - Zucchini, red peppers, and tomatoes, with onion and garlic. Seasoned with pepper, mustard, lemon juice, and parsley. Salt-free.
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  • Ratatouille - Sautéed vegetables with thyme, bay leaf, and optionally served with Gruyere cheese.
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  • Ratatouille - Sautéed vegetables with oregano, thyme, coriander, fennel seeds, and fresh basil.
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  • Ratatouille - Vegetable soup with basil, oregano, and thyme.
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  • Ratatouille - Traditional recipe from the South of France, with preparation instructions for one-pot and separate cooking of each vegetable.
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  • Ratatouille - Sautéed vegetable casserole based on roasted eggplant.
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  • Ratatouille - Sautéed vegetables with white wine, thyme, basil, and lemon, to serve hot or cold.
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  • Ratatouille - Low-carbohydrate recipe of sautéed vegetables with ground beef, mozzarella and parmesan cheese, and canned mushrooms.
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  • Ratatouille - Eggplant, zucchini, mushrooms, bell pepper, and tomatoes, seasoned with sautéed garlic and parmesan cheese.
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  • Ratatouille Nicoise - Seasoned with garlic and a bay leaf.
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  • Ratatouille Nicoise - Fresh tomatoes, zucchini, eggplant, onion, and green peppers, seasoned with garlic and capers.
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  • Ratatouille Pie with Nutritional Yeast Gravy - Vegetables baked into a herbed crust.
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  • Ratatouille Quiche - Includes sautéed vegetables with nutmeg and Swiss cheese.
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  • Ratatouille Soup - Made with fresh vegetables and canned broth.
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  • Ratatouille with White Beans - Sautéed vegetables, pre-cooked beans, with oregano, parsley, and red wine vinegar.
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  • Summer Vegetable Ratatouille - Squash, bell peppers, and fresh thyme to the standard base of eggplant, zucchini, and tomatoes.
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Last update: June 15, 2014 at 10:24:07 UTC - edit