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    You are in: Home / Cookbooks / Rat-a-tat-touille
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    34 recipes in

    Rat-a-tat-touille

    [Cover photo by Barb Gertz.] Ratatouille was probably my mother's favorite vegetable dish to serve and, though I don't have her exact recipe for it, it's enough of a favorite of mine that I decided it needs it's own cookbook. It's versatile in that it can be either a side dish or main dish. Sometimes it's made with various meats included. It can also be altered by use of various seasonings to fit a variety of cuisines, although it's traditionally French. There are baked versions in addition to the more traditional stovetop version. So here are a panoply of variations, all under one cover.
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    This is great served with a jacket potato, really filling but low in calories. It's also nice with any other grilled meat or fish.

    Recipe #96926

    1 Reviews |  By ms_bold

    I adopted this recipe when Mean Chef (IHHDRO) left the site. After recently having a chance to try it, I have to say that this is a very flavorful and hearty soup. I like that it is full of veggies and that the pork is a lean source of protein. We will be making this again and serving it with crusty bread and good wine.

    Recipe #81565

    a good way of using pumpkin. you can freeze before adding courgettes.

    Recipe #174627

    6 Reviews |  By Dib's

    This is an awsome tart!!! Great hot, warm or cold.

    Recipe #16009

    Never tried this, but am posting for safe keeping and nutritional info. Tell me how you like it.

    Recipe #155615

    So here's the deal. While on my lunch hour today strolling through one of the shopping arcades I saw Beverley Sutherland Smith (a well known Australian chef) doing a cooking demonstration and this the recipe. Apparently it is a famous dish from the Ritz Hotel in Paris. I haven't tried it yet, but it looked really fantastic.

    Recipe #28666

    Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove ... but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE HEARTSMART COOKING.

    Recipe #75508

    I normally think of ratatouille as a winter food, but this new twist makes it great for a colourful summer meal.

    Recipe #70073

    My Husband loved this. The flavors bend well and oh my it was easy.

    Recipe #73995

    Found this in a leaflet. Tried it out last week and rather liked it. You can adjust the heat to your own liking (we like it hot). Could also be nice with diced chicken or fried tofu. Haven't tried that combination yet.

    Recipe #107014

    This is a simplified version of ratatouille, without eggplant, but with a southwest spin. It's especially good served with corncakes and a black bean salsa. Note: Calabacita, also called white squash, is a Mexican squash which is similar to zucchini. This recipe is a variation of one from "The New Basics" by Rosso and Lukins.

    Recipe #129341

    A different ratatouille mix that is very flavourful. I sometimes find rataouille can be very ordinary but this one is not! Serve with lamb and it is delicious.

    Recipe #132251

    This is adapted from the low-sodium cookbook Lite Up Your Life by Waynell Harris & Sherry Whitehurst, but with a couple of alterations in seasonings (the changes don't add sodium). Harris & Whitehurst call this 12 servings, but I'd say it's more like 6 (it depends on how much other stuff you serve with it, I guess).

    Recipe #102347

    This is an intriguing twist on a classic, Indian spices combined with Mediterrran flavors. A mini food processor works really well for chopping the garlic, chile, and ginger root. Serve on rice or orzo or accompanied by a crusty loaf of bread. Adapted from Moosewood Restaraunt New Classics cookbook. Enjoy!

    Recipe #95437

    This is one of the recipes I adopted. With proper instructions to follow, it's very tasty! Thank goodness we can get a variety of fresh produce year round!

    Recipe #623

    I got this from Yahoo, but it is originally from Foodfit.com. My husband thought it was GREAT, and asked me to make it again. I didn't enjoy it that much, but since he liked it so much, and he tends to be a little picky, I thought I'd post it.

    Recipe #93745

    Here's a recipe for vegan ratatouille, perfect for using up those late-season vegetables you're pulling out of the garden. (Dont be intimidated by the long list of ingredients, as the actual dish is relatively easy to put together and will turn out a scrumptious feast for your guests!) Carina's Garden Ratatouille

    Recipe #3640

    A slightly different take on an old favorite. You can omit the boudin for a vegetarian side dish.

    Recipe #88669

    47 Reviews |  By Bev

    Make a whole meal out of the French Vegetarian Classic while it is warm or offer it chilled as a salad course. Serve with a crusty bread and top with feta cheese, if desired. From the Best Slow Cooker Cookbook Ever.

    Recipe #58047

    This is a wonderful vegetarian dish. I made this recently and added in some herbs de provence spice which gave it a really nice flavor...I have to say that this is one of the better ratatouille recipes that I have made, and even good without using the pasta. The zucchini can be replaced with yellow squash, cut into about 1/2-inch cubes.

    Recipe #145616

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