From Better Homes and Gardens

This hearty grilled dinner has just 300 calories and 9 grams of fat per serving. Plus it provides a healthful amount of fiber.

Grilled Ratatouille

From Better Homes and Gardens

This ratatouille recipe is equally terrific whether you peel the eggplant or not. An ideal main dish for the vegetarian diet.

Slow-Cooker Ratatouille

From Better Homes and Gardens

Roasting brings out the natural sweetness in the vegetables that make up this low-calorie side dish.

Roasted Ratatouille

From Campbell's

You won't miss the meat at all in this fabulous veggie and pasta dish that slow-cooks for hours so that the flavors really develop. You'll see how the zucchini, eggplant and peppers combine to make a mouthwatering pasta topper.

Slow-Cooked Ratatouille with Penne

From Family Circle

Fans of zucchini and chickpeas will enjoy this vegetarian recipe. Italian-seasoned tomatoes and red pepper flakes add flavor and a hint of spice.

Zucchini & Chickpea Ratatouille

From Better Homes and Gardens

Eggplant, zucchini, and fennel are available year-round and often seem to be at their peak, even when not in peak season. This dish is a whole meal when spooned over grilled polenta slices. For a meatier supper, grill some Italian sausages along with the vegetables.

Quick Grilled Herbed Ratatouille and Polenta

From Midwest Living

This pale orange, chowderlike soup is loaded with eggplant, zucchini, summer squash, leeks, sweet pepper, and tomatoes. Serve it as a side dish topped with goat cheese croutons.

Ratatouille Bisque

From Fine Cooking Magazine

Here's a mostly hands-off version of ratatouille that's different in character from my sauteed one but also delicious. It yields a bit less, but by using two sheet pans, you'll have an ample side dish for four.

Roasted Ratatouille

From The Food Channel

A warm, comforting southern European-inspired vegetable entree full of fresh and healthy winter vegetables.

Ratatouille over Soft Polenta

From Better Homes and Gardens

The mild, sweet taste and meaty texture of eggplant lends itself especially well to grilling. This combination of vibrant vegetables is the ideal accompaniment to steaks or chops.

Ratatouille on a Skewer

From EatingWell

Served with plenty of crusty bread and a green salad, this is a perfect dish for brunch or a light supper. Roasting is an excellent technique for ratatouille because the vegetables retain a distinct texture, yet the flavors meld. Pay close attention while you are cooking the eggs in the oven; they turn from nicely set to hard as a rock in a flash.

Roasted Ratatouille with Eggs & Cheese

From Diabetic Living

In the mood for Italian? Try this low-fat sausage-and-eggplant one-dish meal recipe.

Baked Ratatouille-Sausage Penne

From EatingWell

We gave this classic Provencal dish a taste of summer by grilling the vegetables traditionally used in ratatouille (bell pepper, eggplant, zucchini, tomato). Topped with grilled chicken, it makes an easy main course for summer entertaining. We like fresh marjoram and basil to complement the flavors, but any fresh herb will work. Serve with polenta and a glass of Pinot Noir.

Grilled Chicken Ratatouille

From Diabetic Living

Add lentils to the traditional ratatouille recipe to make it a vegetarian main dish. And it's easy and convenient because it's made in the slow cooker.

Ratatouille with Lentils