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.