Only made the Moroccan ratatouille but it's delicious!!

This ratatouille takes a bit of time, but the deep, rich flavors are worth the effort, and it yields enough for delicious leftovers. Try it in a Provençal Vegetable Tart or White Bean & Ratatouille Gratin.

No need for the canola oil and sub honey or coconut sugar for the refined white sugar. YUM!! Grilled Peaches with Cinnamon Sugar Butter recipe from Bobby Flay

Grilled Peaches with Cinnamon Sugar Butter

Grilled Peaches with Cinnamon-Sugar Butter : Bobby Flay turns to one of summer's signature fruits to make this tasty dessert. After a quick turn on the grill, each peach half is topped with cinnamon-sugar butter.

The recipe comes from Bobby Flay’s “Boy Gets Grill”, a cookbook packed with recipes we return to over and over again.

Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo

The recipe comes from Bobby Flay’s “Boy Gets Grill”, a cookbook packed with recipes we return to over and over again.

Ratatouille Panzanella Salad with Herb-Parmesan Dressing Recipe | Bobby Flay | Food Network

Ratatouille Panzanella Salad with Herb-Parmesan Dressing

Get Ratatouille Panzanella Salad with Herb-Parmesan Dressing Recipe from Food Network

Food Mood

Grilled Ratatouille Recipes | Food Network Canada

clock
33 minutes
Ingredients
Vegan, Gluten free, Paleo
∙ Serves 4-6
Produce
  • 1/4 cup Flat-leaf parsley, leaves
  • 4 cloves Garlic
  • 2 Japanese eggplant
  • 2 tbsp Oregano, fresh leaves
  • 1 Pt cherry tomatoes
  • 2 Red bell peppers
  • 2 Red onions
  • 2 Yellow bell peppers
  • 2 Yellow squash
  • 2 Zucchini
Baking & Spices
  • 1 Salt and freshly ground pepper
Oils & Vinegars
  • 1/2 cup Olive oil
Grilled Ratatouille ~ Recipe courtesy of Bobby Flay

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