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