Modern version of the traditional dish of lightly sauteed vegetables with parsley and basil. Not mushy or soupy when prepared as directed.

Eggplant, zucchini, onion, and canned tomatoes, seasoned with garlic, orange zest, cinnamon, and ginger, and baked into puff pastry.

Sauted diced vegetables seasoned with thyme and balsalmic vinegar.

Spicy version with boudin and black olives.

Complete meal can be prepared in 20 minutes with pre-sliced vegetables.

Grilled eggplant and mirliton (chayote squash) with onions and red bell peppers. Seasoned with parsley, bay leaves, thyme, and creole seasoning.

Eggplant, tomatoes, zucchini, onion, and bell pepper, seasoned with basil, garlic, and parsley.

Oven-roasted vegetables with Italian herbs, Dijon mustard, balsalmic vinegar, and optional cayenne pepper.

Eggplant, zucchini, and squash soup, made with canned tomato, vegetable, or V-8 juice.

Fatfree vegan recipe. Eggplant, zucchini, and plum tomatoes, seasoned with onion, garlic, red wine, and Italian seasoning.

Sliced vegetables, sauteed and then baked with commercial pasta sauce and Parmesan cheese.

Fresh vegetables with canned stewed tomatoes, seasoned with herbs.

Sauteed vegetables baked into a mixture of Monterey jack cheese and sour cream.

Seasoned with Italian herbs, red wine, and Bechamel sauce.

Eggplant, zucchini, and tomatoes, with bell pepper, onion, garlic, and parsley or coriander.

Microwaved vegetables with spaghetti sauce, Parmesan, and mozzarella cheese.

The flavor of the vegetables stands alone in this herbless version.

Layered casserole with Parmesan cheese.

Adds fruit to the traditional recipe for a bit of sweetness.

Fatfree vegan stew of zucchini, tomatoes, potatoes, and green peppers, with herbs, garlic, and onion. Includes nutritional analysis.

Twenty-minute casserole of eggplant, zucchini, canned tomatoes, and mushrooms, seasoned with thyme, red wine, and garlic. No onions.

Low-carbohydrate recipe with scallions and cherry tomatoes.

Eggplant, zucchini, mushrooms, bell pepper, and tomatoes, seasoned with sauteed garlic and Parmesan cheese.

Non-soupy casserole, based on roasted eggplant and zucchini. Adapted from Julia Child's French cookbook.

Sauteed vegetables with cumin, coriander, and chili powder.

Zucchini, red peppers, and tomatoes, with onion and garlic. Seasoned with pepper, mustard, lemon juice, and parsley. Saltfree.

Sauteed vegetables with thyme, bay leaf, and optionally served with Gruyere cheese.

Sauteed vegetables with oregano, thyme, coriander, fennel seeds, and fresh basil.

Vegetable soup with basil, oregano, and thyme.

Traditional recipe from the South of France, with preparation instructions both for one-pot cooking and for separate cooking of each vegetable.

Sauteed vegetable casserole based on roasted eggplant.

Vegetables with fennel, basil, and thyme, sauteed and then baked.

Sauteed vegetables with white wine, thyme, basil, and lemon, to serve hot or cold.

Low-carbohydrate recipe of sauteed vegetables with ground beef, mozzarella and Parmesan cheese, and canned mushrooms.

Seasoned with garlic and a bay leaf.

Fresh tomatoes, zucchini, eggplant, onion, and green peppers, seasoned with garlic and capers.

Seasoned with basil and grated cheese.

Vegetables baked into a herbed crust.

Includes sauteed vegetables with nutmeg and Swiss cheese.

Made with fresh vegetables and canned broth.

Offers a traditional recipe, and suggests a variety of wines to serve with it.

Sauteed vegetables and pre-cooked beans, with oregano, parsley, and red wine vinegar.

Uses fresh ginger and white wine fish stock. In French and English.

Sauteed vegetables with seafood seasoning and bay leaves.

Microwaved vegetables with basil and optional black olives.

Combines tomatoes, yellow and green zucchini, and mushrooms with leeks and spinach. Preparation is relatively complex.

Adds yellow squash, red, yellow, and green bell peppers, and fresh thyme to the standard base of eggplant, zucchini, and tomatoes.

Spicy variation on the traditional dish.

All the traditional vegetables, plus turnip, carrots, and raisins. Seasoned with mango chutney, turmeric, curry powder, and chilis.