Sheet-Pan Ratatouille
Ratatouille is a type of veggie-forward, Provençal-style stew. Our sheet-pan ratatouille features tangy goat cheese and sweet balsamic glaze that complement the tender charred vegetables. Bake the tomatoes on a separate pan so that the steam from the tomatoes won't steam the other vegetables.
French Ratatouille
Ratatouille, a classic French dish with tomatoes, eggplant, zucchini, bell pepper and onion, is frequently cooked low and slow until it turns silky and luscious. We kept the classic flavor but gave it a makeover by thinly slicing the vegetables and layering them in a cast-iron pan. We brighten up the flavor at the end with a splash of red-wine vinegar.
Grilled Baby Eggplant Agrodolce
In this vegetable side dish, the Italian sauce agrodolce translates to sour ("agro") and sweet ("dolce"). Pro tip: It's as delicious on grilled summer vegetables as it is on bitter greens and roasted winter squash. Here, grilled eggplant acts like a sponge, soaking in that addictive sweet-sour sauce as it rests. No baby eggplant? No problem. Cut large eggplant into 1/4-inch-thick slices.
Ratatouille
Bursting with fresh vegetables, this classic Provençal stew is wonderful with eggs, pasta or grilled fish.
Sicilian Caponata
This caponata is a vibrant mixture of fresh vegetables, including eggplant, onion, celery and tomatoes. Olives, capers, basil and pine nuts makes it special. Serve it as a side with fish or as a spread on rustic bread. Prepare it the night before serving if you can; it always tastes better the next day.
Escalivada (Smoky Slow-Roasted Vegetables)
This vegan side dish is traditionally served at room temperature with grilled meat or fish, but feel free to double your portion and eat it as a vegan entree with crusty bread for dipping in that garlicky, flavor-packed olive oil. The name for this combination of roasted vegetables comes from the Catalan escalivar, meaning to cook in ashes, though most folks these days use an oven or grill to put some char on their veggies.
Summer Vegetable Chicken Tortilla Casserole
Summer's harvest--eggplant, corn and zucchini--stars in this healthy, Mexican-inspired casserole that's perfect for serving a crowd or for a dinner with leftovers for the next day.
Vegetable Medley
Roasted vegetables are a popular choice because they are so easy to prepare. In this recipe, eggplant, mushrooms, sweet pepper and red onion are drizzled in a simple sage vinaigrette and roasted until tender.
Eggplant Bulgur Pilaf
One of the most important dishes at a Turkish table, this simple pilaf recipe features a combination of eggplant and bulgur. It is often an accompaniment to meat or chicken.
Grilled Eggplant & Tomato Stacks
You can grill the eggplant rounds up to a day in advance, then assemble the eggplant, tomato and mozzarella “stacks” at the last minute. To make the eggplant and tomato stacks look symmetrical, use eggplant and tomatoes with approximately the same diameter.
Summer Grilled Vegetables
Colorful grilled summer vegetables are served with a light and refreshing sauce in this easy side dish that pairs perfectly with just about everything.
Grilled Eggplant & Baba Ghanoush
This healthy eggplant appetizer recipe pairs grilled eggplant slices with smoky eggplant dip. Serve with garlic-rubbed grilled bread.
