Grilled Eggplant Ratatouille with Fresh Cheese and Arugula Ratatouille, the classic Provençal stewed vegetable dish, is a ...

Ratatouille Ratatouille is a classic French celebration of summer produce. Once cool, transfer your ratatouille to an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.

Let ratatouille cook slowly for about 15 minutes, enabling flavors to come together. Serve warm or at room temperature. Can be served alone or over rice, pasta or boiled cubed potatoes. Servings: 4 ...

Experience the heartwarming taste of a classic ratatouille, made with love and fresh ingredients from the village! 🥕🍅 This recipe is a celebration of rustic simplicity and vibrant flavors ...

Heat the oven to 350 F. In a large, deep skillet over medium, heat the olive oil. Add the onions, garlic and bell pepper. Saute for 10 to 12 minutes, or until tender. Add the basil, thyme ...

Real ratatouille, the classic niçoise dish, is neither grilled, nor a salad. It is a stewed vegetable dish consisting of eggplant, tomato, pepper, zucchini, onion and herbs.

Jacques prepares Endive with Olives, a Gratin of Leeks, Classic Ratatouille and more. Guest chef Roland Passot of La Folie Restaurant in San Francisco joins Jacques to taste Endive with Olives. He ...

Ratatouille is a classic French country dish of vegetables cooked in their own juices until tender. Taking the same classic flavors, we layered the vegetables with cheese in a gratin-like dish.