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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.
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Eggplant, zucchini, and peppers are just the ticket for a summertime meal.
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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
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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.
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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.
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Chicken, bell peppers, eggplant, carrots and onion cook in balsamic vinegar spiked with rosemary. This aromatic dish can be served hot or at room temperature.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cold Peanut-Sesame Noodles Recipe from Food Network