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Results 11 - 20 of 55 for vegetable ratatouille
In a large skillet, heat ... and pepper, simmer uncovered for about 10 minutes. The dish is done when the chicken and vegetables are fork tender.
12. RATATOUILLE
Thinly slice squash and peppers. Saute squash, peppers and onion for 10 minutes. Add eggplant. Saute 10 minutes more. Add tomatoes. Saute 5 ...
Brown beef in frying pan. Remove and discard grease. Saute onion and garlic in butter and oil in same pan until onion is translucent. Add ...
Cut chicken into 2x1/4 inch strips. Heat oil in wok or large skillet over medium-high heat 1 minute; add chicken, celery, beans, onion and ...
To prepare: Thaw shrimp if frozen. Cut shrimp in half lengthwise. Skillet saute zucchini, eggplant, onion, green pepper and mushrooms in ...
16. RATATOUILLE
In a large pan, heat ... of the liquid has boiled off and the ratatouille has the consistency of a stew. Season with basil, oregano, or thyme.
Brown ground beef; drain and set aside. Heat oil in large oven-proof skillet and saute garlic, eggplant, zucchini, onions and green pepper ...
Cut chicken into 2 x 1/4 inch strips. Heat oil in wok or large skillet over medium-high heat 1 minute; add chicken, celery, beans, onion ...
In a large skillet, heat ... pepper. Simmer, uncovered for about 10 minutes. The dish is done when the chicken and vegetables are fork tender.
20. RATATOUILLE
Peel and cut the eggplant ... cubes. Put the vegetable oil into a casserole or ... each vegetable keeps its form. Serve hot or cold. Serves 6.
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