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"Wonder, rich, and something people don't expect. You will have people wanting this recipe once you serve it.
There are variation at the end that makes it even richer."

Ingredients: olive oil, salt and pepper...

"A tasty, healthy and low fat dish for summer. This is my French husband's recipe, he made it up himself, and he hopes people will try it and like it. It is a fast, cheap, good and good-for-you dinner. We eat it as a main course, but it would be equally good as a side dish with grilled meat or fish."

Ingredients: pepper, eggplants, garlic...

"This tart is wonderful picnic, potluck or party food--it's great served warm, cold or at room temperature! Simple and very tasty, I often make this tart when fresh zucchini are in season. For ease of preparation, I've used a crescent roll crust, but you may use a regular shortcrust pastry if you wish. You will need a 9 or 10-inch tart tin with..."

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

"This vegetable specialty takes its name from the glazed earthenware dish in which it is traditionally baked. Lovely presentation and great taste! This recipe came from Country Living magazine."

Ingredients: eggplants, extra virgin olive oil...

"Adapted from the Barefoot Contessa show, this is easy to make! Oh, and did I mention it's delicious too?!"

Ingredients: fresh ground black pepper, panko...

"This recipe is the inspiration of Chef Tower - from the time spent cooking with culinary genius Richard Olney in France. "No better appreciation of vegetables can be found than in Olney's book Simple French Food," Tower says."

Ingredients: chives, fresh ground pepper...

"I just got back from a quick trip to Miami, Fla. and had something very similar to this at a restaurant called Captain's Tavern. It was so good, I had to try to find the recipe. Here's one gleaned from Gourmet magazine, Nov. 2006 via Epicurious. Enjoy! This is one big casserole, but at the restaurant it was in individual dishes. You may add..."

Ingredients: fresh spinach, gruyere cheese...

"This is my mother's recipe for ratatouille, given to me almost 30 years ago. It makes wonderful use of the summer harvest of eggplant, tomatoes, green peppers and zucchini. It is delicious, colorful, and very versatile. It goes great as a side dish, with some cold roasted chicken, in an omelette, over pasta, or even in a sandwich! I don't..."

Ingredients: pepper, eggplants, fresh basil...

"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 dish to serve on a cool fall evening! Adapted from Vegetarian Times cookbook, you're in for a treat! French, New England, Mid Atlantic"

Ingredients: fresh ground black pepper, dried rosemary...

"From "The Ethnic Paris Cookbook" by Charlotte Puckette and Olivia Kiang-Snaije."

Ingredients: ground cumin, fresh ground black pepper...

"I heard an interview on NPR with Dorie Greenspan, the author of a cookbook called "Around My French Table." The author describes this as a great dish that far surpasses the description or list of ingredients. She also says there are a million variation -- use rice instead of bread, add nuts, apples, spinach, etc. The recipe I'm posting..."

Ingredients: pepper, fresh chives...

"Chef Keller says he calls this a chutney because of the sweet and sour elements, but that it is really "a ratatouille in disguise." He serves this with sauteed skate for a very elegant Provencal entree."

Ingredients: cinnamon sticks, cloves...

"This is my favorite recipe for ratatouille. I got it out of a Cuisinart International Cookbook years ago. It is a little labor-intensive but well worth the effort. Ratatouille is served either warm or cold. It is best when made in advance so the flavors mingle. (A food processor with a slicing disc is helpful with this one!)"

Ingredients: pepper, dried basil, eggplants...