Roasted Ratatouille Pasta

The secret to this ratatouille pasta recipe is roasting the tomatoes, eggplant, zucchini, and onion all together rather than cooking everything in a pot. Adding sun-dried tomatoes and tomato paste to really intensify those flavors.

Provençal Ratatouille

This classic Provençal summer stew features eggplant, summer squash, bell peppers, onion, garlic, and tomatoes, along with plenty of olive oil.

Ratatouille Grilled Cheese

Ratatouille has been a favorite here on this blog, but this ratatouille grilled cheese might be the best use of this french peasant stew we've had so far.

Summer Ratatouille with Pasta

This summer ratatouille is made the Julia Child way: cook the zucchini, squash, and eggplant separately, then layer them together to keep the flavors bright and distinct. A light main course packed with the bright flavors of olive oil and summer vegetables.

Ratatouille

Ratatouille - a very popular (and pretty) dish that consists of a variety of vegetables cooked in a summery stew. It's a great option if you want a vegetable-based hero dish.

Ratatouille - French Vegetable Stew

Ratatouille is a French Provencal vegetable stew that's bursting with summery Mediterranean flavours! Simple & humble, yet a stunner!

Confit Byaldi inspired by Ratatouille — Binging With Babish

Remy is an especially-clean-looking rat that's been given the gift of Gusteau's gastronomy. Let's see if his signature dish is worth staking an entire restaurant's reputation upon for the sake of a pun.

Roasted Ratatouille Lasagna Napoleons

This light Provençal lasagna is made from roasted planks of ratatouille, fresh pasta sheets, layers of unexpected herbs, and a gratinéed crust of gooey cheese.

Confit Byaldi (Thomas Keller's Ratatouille)

This elegant rendition of the classic Provençal "peasant dish" ratatouille comes from culinary genius Thomas Keller. His Confit Byaldi is beautifully composed.

Grilled Eggplant Rollatini

Making double use of the grill, dish of rollatini starts with eggplant slices that are until tender and browned, then sees them returned to the grill as rollatini in a covered baking dish, just long enough for the cheese to melt and the marinara sauce to heat through.