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Results 81 - 90 of 176 for ratatouille 1
81. 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.
82. RATATOUILLE
Stir fry vegetables in the oil (except the tomatoes). Add tomatoes and cook a little longer. Add bay leaf, parsley, basil and thyme. Add ...
83. RATATOUILLE
Saute garlic and onion in oil until tender. Add eggplant. Saute 5-10 minutes. Remove eggplant to covered bowl. Add zucchini, yellow squash, ...
84. RATATOUILLE
Slice vegetables into thin pieces. Fry garlic in olive oil, add parsley and spices. While on low heat add rice vinegar, then tomatoes and ...
85. RATATOUILLE
This is a great dish in the summer when all these vegetables are in season. It is a low calorie, very healthy dish that can be served alone ...
86. RATATOUILLE
Heat 1/4 cup of oil ... moisture to evaporate. Ratatouille should have a little free ... chilled or reheated. Garnish with the parsley and tomato.
87. RATATOUILLE
Using large skillet, saute onions and garlic in 2 tablespoons olive oil for 5 minutes. Add vegetables to skillet, adding more oil if ...
88. RATATOUILLE
Layer ingredients in order given in large casserole. Sprinkle seasoning between each layer. Press down hard. Drizzle the artichokes over ...
89. RATATOUILLE
Good served hot or chilled with grilled meats. Heat oil in wok or large skillet. Saute or stir fry beans with onion and garlic. Add ...
90. RATATOUILLE
Thinly slice squash and peppers. Saute squash, peppers and onion for 10 minutes. Add eggplant. Saute 10 minutes more. Add tomatoes. Saute 5 ...
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