Ratatouille Nicoise Fresh tomatoes, zucchini, eggplant, onion, and green peppers, seasoned with garlic and capers.
Creole Grilled Mirliton Ratatouille Grilled eggplant, mirliton (chayote squash) with onions and red bell peppers. Season with parsley, bay leaves, thyme, and creole seasoning.
Balsamic Ratatouille Sautéed vegetables seasoned with thyme and balsalmic vinegar.
Crockpot Ratatouille Eggplant, tomatoes, zucchini, onion, and bell pepper, seasoned with basil, garlic, and parsley.
Ratatouille Sautéed vegetables with cumin, coriander, and chili powder.
Ratatouille Zucchini, red peppers, and tomatoes, with onion and garlic. Seasoned with pepper, mustard, lemon juice, and parsley. Salt-free.
Easy Ratatouille Oven-roasted vegetables with Italian herbs, Dijon mustard, balsalmic vinegar, and optional cayenne pepper.
Ratatouille Sautéed vegetables with thyme, bay leaf, and optionally served with Gruyere cheese.
Garden Ratatouille Sliced vegetables, sautéed and then baked with commercial pasta sauce and parmesan cheese.
Ratatouille Sautéed vegetables with oregano, thyme, coriander, fennel seeds, and fresh basil.
Ratatouille Vegetable soup with basil, oregano, and thyme.
Ratatouille Traditional recipe from the South of France, with preparation instructions for one-pot and separate cooking of each vegetable.
Ratatouille Sautéed vegetable casserole based on roasted eggplant.
Baked Spiced Ratatouille Eggplant, zucchini, onion, and canned tomatoes, seasoned with garlic, orange zest, cinnamon, and ginger, and baked into puff pastry.
