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Classic Ratatouille components--like eggplant, zucchini and tomato--are heaped atop crusty slices of fresh-out-of-the-oven garlic bread.
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These cheesy Ratatouille Sandwiches are filled with summer vegetables and grilled on a panini press for a quick and easy vegetarian meal.
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A savory vegetable loaf is stuffed with eggplant, zucchini, green pepper, and Swiss cheese. Serve cooled and sliced for a light lunch or at your next picnic.
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Ricotta salata—ricotta's saltier cousin—adds a sharp tang to this summer pasta dish.
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A zingy prepared balsamic vinegar dressing serves as the marinade for portobello mushrooms. eggplant, and zucchini. Grilled and topped with melted blue cheese, these burgers will make a vegetable fan out of anyone.
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The garlic, lemon and basil marinade infuses veggies with an unmistakably delicious flavor. These veggies go great with just about anything!
cooking.nytimes.com
This recipe is by William Grimes and takes 2 hours 45 minutes, plus chilling. Tell us what you think of it at The New York Times - Dining - Food.