A carefully made ratatouille is one of the classic dishes of summer, a deeply delicious expression of what can be done with the best vegetables from the seasonal garden. It is bright and acidic, sweet ...

The French Provencal dish ratatouille is made with late-summer vegetables, including eggplant, zucchini, bell pepper, onion, and tomatoes. Some cooks saute each vegetable separately, but it's much ...

Eggplant is not only a visually stunning vegetable, but also a versatile ingredient that can be transformed into a wide range of dishes. Delicious in everything from hearty mains to delightful dips, ...

For the past three years, chef David Bull has been helping the Capital Area Food Bank of Texas and partner agency El Buen Samaritano spread the word about the U.S. Department of Agriculture’s Summer ...

Ratatouille is a classic French dish that capitalizes on fresh summer produce, such as eggplant, zucchini and tomatoes. Sometimes served as a stew, the vegetables are soft (not mushy) and basking in a ...

1. Transfer the ratatouille to a large cutting board and chop it until you have pieces about three-sixteenths inch in size and it resembles a thick pasta sauce. Transfer the chopped ratatouille to a ...

Tender slices of eggplant and zucchini, roasted tomatoes, and toothsome pasta make this vegan dinner recipe a healthy, satisfying meal. It presents beautifully and can be served as a festive vegan ...