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"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."

Ingredients: fresh ground pepper, pitted ripe olives...

"One of my most popular vegetarian recipes at "Auberge de la Fontaine" and also great served as a starter too. There is something very theraputic about making this dish - choosing the plump red peppers & fresh fennel bulbs - then selecting a fine Chevre - goat's cheese! It is delicious served warm or at room temperature with the garlicky..."

Ingredients: fennel bulbs, sun-dried tomatoes packed in oil...

"A fresh tasting take on the classic french dish, done in a crockpot. From Canadian Living."

Ingredients: pepper, eggplants, fresh basil...

"A fantastic medley of French vegetables - Fennel Bulb, Onions, Garlic, Red Peppers, Aubergines & Tomatoes; oven roasted in a Balsamic vinegar, Caper & Olive oil dressing! Simple yet impressive and adds a real splash of colour to any meal. I make loads of this, usually with the vegetables listed, but you can add anything you like which is in..."

Ingredients: fennel bulbs, extra virgin olive oil...

"This is an easy recipe and tastes great as a main course, served on a bed of Jasmine rice, with crumbled Feta cheese and chopped black olives. It came from the Feb 2003 Real Simple magazine."

Ingredients: fresh ground black pepper, eggplants...

"This is a "throw it in the oven & blend it all together" recipe which is always a great hit any time of the year. I have called it a Tapenade; a Tapenade contains olives, anchovies & capers normally, with a few regional variations, but this reminded me of the consistency of a Tapenade, so that's what it's called! (There are..."

Ingredients: ground cumin, aubergines...

"I found this recipe in a cookbook full of healthy Medditerranean dishes and have adapted it a little so it would suit the ingredients I had on hand. It's great as a side, with meat or fish, or you can serve it as a thick sauce over your favourite pasta. It can be eaten hot or cold. You can also change the quantities of vegetables and use more of..."

Ingredients: fresh ground black pepper, aubergines...

"This sweet-tart chutney combines summer tomatoes with autumn-flavored cranberries, making it an awesome condiment for late-summer and fall barbecues. Spoon it over burgers and/or grilled chicken. When the weather gets cooler, toss a little chutney with roasted vegetables, such as carrots, onions, or sweet potatoes. Mix it with mayonnaise to make a..."

Ingredients: cider vinegar, ground cumin...

"Baby peas cooked with onions and seasoning."

Ingredients: pepper, cornstarch, baby peas...

"From Chef Gerald Hirigoyen of Piperade and Bocadillos Restaurants, San Francisco, CA. The Chef serves this with Roasted Lamb Loin With Garlic and Thyme, the recipe for which is posted separately."

Ingredients: kosher salt, olive oil, onions...

"A good veggie filling for an omelette or a rustic tart; can be served either warm or cold. This recipe makes alot, so you may want to halve it, -or-, freeze it in portions. From 'Modern French Classics' by Camille Le Foll."

Ingredients: courgettes, salt & freshly ground black pepper...

"From the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage."

Ingredients: casings, dry red wine...

"This is so easy, and tastes so funky and bistro. You can make instant vegetarian meals in so many ways with a few baggies of this in your freezer. A must for working vegetarian moms!"

Ingredients: lemon juice, lemons, olive oil...

"A lovely salad of sweet roasted peppers with a simple but flavorful vinaigrette. An old treasure I first ate with my father many years ago. A wonderful antipasto dish or a salad course."

Ingredients: extra virgin olive oil, fresh parsley...