Heat the oven to 450 degrees. Coat the peppers with a thin film of olive oil (about 2 tablespoons), then place the peppers, flesh side down, on a foil-lined baking sheet.

If you're tired of the same old takeout routine and looking to add a touch of homemade warmth to your dining experience, ...

Homemade ratatouille is easier than it looks! Made with eggplant, zucchini, squash, and tomatoes, this vegetable side dish recipe is perfect for summer.

This ratatouille is covered for the first 30 minutes of cooking to ensure the vegetables tenderize without burning. We uncover the dish for the last 10 to 15 minutes of cooking to caramelize the ...

IT WAS RATATOUILLE, the southern-French compote of eggplant, tomatoes, zucchini, onions and peppers, that taught me the meaning of “umami.” I didn’t know the word as a 10-year-old first ...

For the Mayo: 1/4 cup mayonnaise; 1/2 clove garlic (zested) For the Filling: 1/3 cup softened cream cheese; 1/4 cup shredded white cheddar; 1/2 teaspoon red chili flakes ...

Despite what you may assume from watching a certain animated movie, or perhaps from reading overly complicated recipes, ratatouille is not, at its core, a challenge to make. It’s even simple ...

Heat 1 tablespoon oil in 10- to 12-inch wide pot over medium heat. When very hot, add onions. Cook, covered, stirring occasionally, until onions are softened, about 10 minutes.