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Get Ratatouille Soup Recipe from Food Network
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A comforting tomato, zucchini, and eggplant stew with the flavors of southern France makes a great side dish to serve hot or as a nice lunch served cold with cottage cheese.
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Ratatouille is a classic vegetarian French dish that I made in one pan in no time and got the most caramelized and tender vegetables.
cooking.nytimes.com
Caponata is a Sicilian sweet and sour version of ratatouille Because eggplant absorbs flavors like a sponge, it’s particularly good in such a pungent dish Like most eggplant dishes, this gets better overnight
www.delish.com
We've paired Morningstar Farms® Garden Veggie Patties veggie burgers with marinated summer veggies in this delish dish.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Black rice is inky, as black as squid ink, and glistens against a bed of spinach The pigments provide anthocyanins, flavonoids that are high in antioxidants I was inspired to cook the rice with lentils by a pilaf that I ate recently at the “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley
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Get Rosemary Garlic Roasted Potatoes Recipe from Food Network
Ingredients: potatoes, garlic, olive oil, rosemary
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Get EJ'S Simple Oven-BBQ Ribs Recipe from Food Network
Ingredients: ribs, rib, salt, black pepper, celery
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Get Grilled Seppioline Recipe from Food Network
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Roasted vegetables are tossed in a vinaigrette made with fresh herbs creating a salad that is both delicious and colorful.
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A great weeknight dinner, this vegan Spanish rice is a quick one-pot meal filled with red bell pepper, onion, eggplant, squash, and beans.