26 ratatouille balsamic vinegar Recipes

olive oil, yellow onion (sliced thinly), green bell pepper (diced ), eggplant (unpeeled and diced ), zucchini (unpeeled and diced ), garlic cloves (minced ), sea salt, black pepper, sugar, cajun spices, crushed tomatoes in puree, balsamic vinegar, water, fusilli

eggplant, cut into 1/2 inch-thick rounds, zucchini , quartered lengthwise, red bell pepper , cut lengthwise into 6 strips, onion, cut into 1/2 inch thick rounds, purchased garlic-flavored olive oil, balsamic vinegar, crumbled feta cheese, fresh basil

zucchini , halved lengthwise, japanese eggplant , halved lengthwise (can also use regular italian eggplant), red bell pepper , cut into 1-inch-wide strips, red onion, peeled, cut into 1/2-inch-wide wedges (leave root end intact), tomatoes , halved crosswise, olive oil, boneless skinless chicken breast halves (about 3 lb), sliced basil, red wine vinegar or 1 1/2 tsp balsamic vinegar

red pepper , seeds and ribs removed, yellow pepper , seeds and ribs removed, orange bell pepper , seeds and ribs removed, extra virgin olive oil, minced garlic, diced yellow onion, tomatoes, peeled, seeded, and finely diced , juices reserved (about 12 oz total weight), thyme, flat leaf parsley, a bay leaf, kosher salt, zucchini , sliced in 1/16-inch rounds 1 japanese eggplant (4 to 5 oz, 4 to 5 ounces), extra virgin olive oil, balsamic vinegar, assorted fresh herb (thyme flowers, chervil, thyme), kosher salt & freshly ground black pepper