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Results 51 - 60 of 176 for ratatouille
FOR GRATIN: Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add pepper and stir until crisp-tender, 3 to 4 minutes. ...
Heat oil in large skillet; add garlic and onion and saute until onion is transparent. Meanwhile, slice zucchini and peel and cube eggplant. ...
Spaghetti sauce gives this chunky vegetable chili a head start. In a Dutch oven cook beef and onion until beef is brown and onion is tender ...
1. Place alternate layers of onion, green pepper, eggplant, zucchini, tomato and Mozzarella cheese in two 11 3/4 x 7 1/2 x 1 3/4 inch ...
ADVANCE PREPARATION: Combine tomato juice, eggplant, zucchini, mushrooms, green pepper, tomato, onions, bouillon, bay leaf, garlic powder ...
Heat olive oil in large non aluminum skillet with lid. Thinly slice onion and mince garlic. Saute in olive oil over medium-low heat for ...
Preheat oven to 325 degrees. In a colander sprinkle eggplant with salt. Drain for 30 minutes. Dry with paper towels. Brush a nonstick ...
In large saucepan heat Italian dressing and cook onions until tender. Add remaining ingredients. Simmer covered, stirring occasionally 30 ...
Cut eggplant in half lengthwise. Scoop out pulp, leaving a 1/4 inch shell; set aside. Cut pulp into 1/2 inch cubes; you will have about 4 ...
In a large oven proof dish (deep and preferable glass). Layer all ingredients 2 to 3 times: eggplant, zucchini, onions, peppers, mushrooms, ...
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