so we usually pair this grilled ratatouille with veggie and meat sausages cooked on the grill, which means it’s essentially a ...

This recipe is for Roasted Ratatouille from the food section of The Boston Globe.

Ratatouille is a beloved classic from the sun-soaked region of Provence in southern France—a celebration of seasonal vegetables and time-honored French cooking. Sure, it might not be the flashiest ...

Drizzle with olive oil, sprinkle with herbes de Provence, and season with salt and pepper. Cover dish with foil and bake for 30 minutes. Remove foil and bake for another 10–15 minutes, until ...

Want to make Speedy Ratatouille with Goat Cheese ? Learn the ingredients and steps to follow to properly make the the best Speedy Ratatouille with Goat Cheese ? recipe for your family and friends.

Ratatouille, rich in summer’s bounty, is most often viewed as a summer dish, but I hold onto its glorious flavors well into warm-weather autumn. Serve this skillet version over cooked rice, farro, or ...

Place 2 to 3 tablespoons olive oil in the pan and add the vegetables as directed. Ratatouille can be prepared a day in advance, cooled, refrigerated, and then reheated.

Recipe: During this warm fall, celebrate summer’s bounty by making ratatouille Ratatouille is made with flavors of a summer garden — eggplant, summer squash, bell peppers, and sun-ripened ...