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A beautiful deconstructed ratatouille is composed of sliced colorful vegetables arranged over a garlic-infused tomato sauce and baked. It's like the one in the animated movie.
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Foil packets of chopped garden veggies with olive oil, lemon juice, and herbs are grilled until just tender for an easy summer side dish.
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Before she opened Vergennes Laundry, Julianne Jones sold savory tarts at the local farmers' market. This one is made with the vegetables that are in ratatouille.
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Chiles en nogada (in walnut sauce) is a classic dish from the Mexican state of Puebla. Cooks traditionally fry the chiles, but in this lighter version, chefs Joe Cassinelli and Danny Bua simply roast them.
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The Portuguese-born, New York-based chef Luisa Fernandes makes a savory empada — Portuguese stuffed pastry — that is similar to a ratatouille wrapped in puff pastry She sautés eggplant, tomatoes, squash, onions and garlic, and once the vegetables are cooled, she tucks them into the pastry in muffin tins, and bakes them until they are golden Serve them for lunch with a salad.
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Lamb stew with lamb shanks marinated with thyme and rosemary, then braised and cooked with potatoes, tomatoes, carrots, and zucchini.
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Get Roasted Vegetable Frittata Recipe from Food Network