280 ratatouille zucchini onion tomatoes Recipes

olive oil, onion , cutn into 1/2 inch slices, garlic, minced, green bell pepper, cut into 1/2 inch rings, japanese eggplants, peeled and cut into 1/2 inch-thick slices, zucchini , cut into 1/2 inch slices, chopped tomatoes , with juices, knorr tomato basil soup mix, dried oregano, dried marjoram, dried basil, fresh grated parmesan cheese, grated swiss cheese

onions, cut in half and sliced, eggplant, sliced, cut in 2 inch pieces, zucchini, sliced, garlic cloves, minced, green bell peppers, de-seeded and cut into thin strips, tomatoes, cut into 1/2 inch wedges, tomato paste, dried basil, oregano, sugar, salt, black pepper, fresh parsley, chopped, olive oil, red pepper flakes , to spice it up

tomatoes (4 large), garlic cloves, thinly sliced, chopped fresh flat-leaf parsley, fresh basil leaves , torn in half, extra-virgin olive oil, eggplant, cut into 1-inch cubes, salt, onions (1 1/2 lb total), quartered lengthwise and thinly sliced crosswise, assorted bell peppers (green, red, and/or yellow; 1 1/2 lb total ), cut into 1-inch pieces, zucchini (2 lb), quartered lengthwise and cut crosswise into 3/4-inch-thick pieces, black pepper, garnish: parmigiano-reggiano shavings and fresh basil

onion, sliced thin, garlic cloves, minced, olive oil, a 3/4-lb eggplant , cut into 1/2-inch pieces (about 3 cups), zucchini , scrubbed, quartered lengthwise, and cut into thin slices, red bell pepper, chopped, ripe tomatoes, chopped coarse (about 1 1/4 cups), dried oregano, crumbled, dried thyme, crumbled, ground coriander, fennel seeds, salt, shredded fresh basil leaves

chinese eggplant, zucchini, garlic, onion, tomatoes, mushrooms, olive oil, parsley, sweet potato, dry oregano, salt, black pepper, jalapeno pepper

eggplant , cut into cubes, zucchini, onion, red bell pepper, garlic cloves, diced tomatoes, olive oil, cilantro, tofu, organic chicken broth, sesame seeds

eggplant cut in medium sized cubes (don tsp bother to peel), zucchini , scrubbed and cut in medium chunks, yellow squash , scrubbed and cut in chunks, full head of garlic , most of the outer peel pulled off, yellow or red onions cut in coarse wedges, ends removed, white button mushrooms or crimini, wiped down left whole (on the small side, don tsp aim for huge mushrooms here, you don tsp want to cut them; that is more work), green pepper, seeded and cut in medium chunks, red pepper seeded and cut in medium chunks, yellow pepper seeded and cut in medium chunks, roma tomatoes stem ends removed and halved, extra virgin olive oil, sea salt, fresh ground black pepper, fresh marjoram if available (i mysteriously kill mine each year), several sprigs of fresh thyme leaves, a handful of parsley, stemmed and coarsely chopped, two long pieces of lemon rind , juice of 1 lemon, sprinkle of crushed red pepper flakes, few shavings of parmesan if you must gild the lily

zucchini (about 8 oz. each), eggplant (about 1 lb.), green pepper, red pepper, olive oil, divided, sugar, divided, salt, divided, water, lasagna noodles (16 noodles), onion, chopped, italian plum tomatoes, dried thyme leaves, crushed, fontina (4 cups) or 1 lb mozzarella cheese, shredded (4 cups), parmesan cheese , for serving if desired

onion, coarsely chopped (1/2 cup), bell pepper, coarsely chopped (1 cup), eggplant, unpeeled (1 lb), diced (2 cups), zucchini, diced (1 cup), salt, pepper, stewed tomatoes, (1 can, italian-style) undrained, polenta (refrigerated plain ), parmesan cheese, shredded, mozzarella cheese , finley shredded (3 oz), fresh parsley, chopped

red capsicum, diced, green capsicum, diced, yellow capsicum, diced, zucchini, diced, tomatoes, halved, red onion, diced, olive oil, garlic powder, mixed italian herbs

onions, cut in half and sliced, eggplant, sliced, cut in 2 inch pieces, zucchini, sliced, garlic cloves, minced, green bell peppers, de-seeded and cut into thin strips, tomatoes, cut into 1/2 inch wedges, tomato paste, dried basil, oregano, sugar, salt, black pepper, fresh parsley, chopped, olive oil, red pepper flakes , to spice it up

onion, finely chopped, garlic cloves, very thinly sliced, tomato puree, olive oil, divided, eggplant, zucchini, yellow squash, red bell pepper, fresh thyme, salt and pepper, goat cheese , for serving

onion, zucchini (unpeeled ), potatoes peeled and quartered, green peppers, tomatoes, jalapeno pepper, eggplants, olive oil and salt

onion sliced thin, eggplant sliced thin, bell pepper sliced thin, zucchini sliced thin, yellow squash sliced thin, tomatoes sliced thin, flat-leaf parsley, olive oil, salt and pepper

yellow squash, sliced, zucchini, sliced, tomatoes, chopped, green pepper, chopped, vidalia onion, sliced, eggplant, chopped, garlic powder, garlic, minced, black pepper to taste, dried basil, oregano, garlic

onion, coarsely chopped (1/2 cup), bell pepper, coarsely chopped (1 cup), eggplant, unpeeled (1 lb), zucchini, diced (1 cup), salt, pepper, italian-style stewed tomatoes, undrained, polenta (refrigerated plain or any flavor ), parmesan cheese, shredded, mozzarella cheese, finely shredded (3 oz), fresh parsley, chopped

eggplant, cut in 1/2 inch cubes, zucchini, diced, tomatoes, diced, onion, diced, fresh thyme, chopped, garlic cloves, minced, black pepper, belgian endive, leaves

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