Ratatouille 1 - Recipes - Page 3

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Results 21 - 30 of 176 for ratatouille 1

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21. RATATOUILLE (VEGETABLE STEW)

Cut eggplant into thick slices ... and serve hot. Can be prepared in advance to this point. Ratatouille can also be served cold as an appetizer.

22. RATATOUILLE

Saute onion and garlic in ... Add the tomatoes and let them cook down with the other vegetables until the ratatouille is thick and well blended.

23. RATATOUILLE

Combine the water and garlic ... a real "French-style" ratatouille, continue cooking for another ... just as you would any other stew. Serves 6.

24. RATATOUILLE

Heat oil in heavy saucepan. ... and creamy. This ratatouille can be served hot or ... doubled and will keep 10 to 15 days refrigerated. Serves 6.

25. RATATOUILLE

In heavy skillet, heat olive ... like "a stew". Sprinkle top with a little chopped parsley before serving. Ratatouille is also good served cold.

26. RATATOUILLE

To peel the skins from ... until the tomatoes are heated. Ratatouille (pronounced "ra-ta-TOU-ee") may be served hot or cold. Makes 6 servings.

27. RATATOUILLE

Slice green peppers into 1-inch strips and cut the eggplant and zucchini into 1- inch cubes. Heat oil in a large pan and add the green ...

28. RATATOUILLE

In a large pot, cook onion and garlic in oil until tender. Add the undrained tomatoes and seasonings. Cover and simmer 10 minutes. Discard ...

29. RATATOUILLE

Chop vegetables. Preheat oven to 350 degrees. Heat wok. Add 2 tablespoons oil and heat 30 seconds. Sear onions until edges brown. Remove to ...

30. RATATOUILLE

In a Dutch oven or ... garnish with sprouts. Ratatouille can also be served warm ... baked potatoes or as a filling for omelets. 6-8 servings.

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