| Baked Spiced Ratatouille : Eggplant, zucchini, onion, and canned tomatoes, seasoned with garlic, orange zest, cinnamon, and ginger, and baked into puff pastry. |
| Balsamic Ratatouille: 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. |
| Crockpot Ratatouille: Eggplant, tomatoes, zucchini, onion, and bell pepper, seasoned with basil, garlic, and parsley. |
| Easy Ratatouille: 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. |
| Garden Ratatouille: Sliced vegetables, sautéed and then baked with commercial pasta sauce and parmesan cheese. |
| Grilled Ratatouille: 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. |
| Microwave Ratatouille: Layered casserole with parmesan cheese. |
| Potato Ratatouille: Fat-free vegan stew uses zucchini, tomatoes, potatoes, green peppers, with herbs, garlic, and onion. Includes nutritional analysis. |
| Quick Ratatouille: Twenty-minute casserole of eggplant, zucchini, canned tomatoes, and mushrooms, seasoned with thyme, red wine, and garlic. No onions. |
| Quick-Cooking Ratatouille: Low-carbohydrate recipe with scallions and cherry tomatoes. |
| Ratatouille: Adapted from Julia Child's Mastering the Art of French Cooking (Volume 1), Knopf, 1971. |
| Ratatouille: Sautéed vegetables with cumin, coriander, and chili powder. |
| Ratatouille: Zucchini, red peppers, and tomatoes, with onion and garlic. Seasoned with pepper, mustard, lemon juice, and parsley. Salt-free. |
| Ratatouille: Sautéed vegetables with thyme, bay leaf, and optionally served with Gruyere cheese. |
| Ratatouille: Sautéed vegetables with oregano, thyme, coriander, fennel seeds, and fresh basil. |
| Ratatouille: Vegetable soup with basil, oregano, and thyme. |
| Ratatouille: Traditional recipe from the South of France, with preparation instructions for one-pot and separate cooking of each vegetable. |
| Ratatouille: Sautéed vegetable casserole based on roasted eggplant. |
| Ratatouille: Vegetables with fennel, basil, and thyme, sautéed and then baked. |
| Ratatouille: Sautéed vegetables with white wine, thyme, basil, and lemon, to serve hot or cold. |
| Ratatouille: Low-carbohydrate recipe of sautéed vegetables with ground beef, mozzarella and parmesan cheese, and canned mushrooms. |
| Ratatouille: Eggplant, zucchini, mushrooms, bell pepper, and tomatoes, seasoned with sautéed garlic and parmesan cheese. |
| Ratatouille Nicoise: Seasoned with garlic and a bay leaf. |
| Ratatouille Nicoise: Fresh tomatoes, zucchini, eggplant, onion, and green peppers, seasoned with garlic and capers. |
| Ratatouille Pasta: Seasoned with basil and grated cheese. |
| Ratatouille Pie with Nutritional Yeast Gravy: Vegetables baked into a herbed crust. |
| Ratatouille Quiche: Includes sautéed vegetables with nutmeg and Swiss cheese. |
| Ratatouille Soup: Made with fresh vegetables and canned broth. |
| Ratatouille with White Beans: Sautéed vegetables, pre-cooked beans, with oregano, parsley, and red wine vinegar. |
| Seared Salmon Steaks with Ginger Ratatouille: Uses fresh ginger and white wine fish stock. In French and English. |
| Shrimp Ratatouille by Paul Prudhomme: Sautéed vegetables with seafood seasoning and bay leaves. |
| Southern Italian Ratatouille: Combines tomatoes, zucchini, mushrooms with leeks and spinach. |
| Summer Vegetable Ratatouille: Squash, bell peppers, and fresh thyme to the standard base of eggplant, zucchini, and tomatoes. |
Classical
