40+ Traditional Easter French Vegetarian Recipes to Elevate Your Celebration

Easter is a time to celebrate renewal, and what better way to do so than by sharing delicious, vibrant dishes that showcase the best of seasonal produce?

For those seeking a vegetarian twist on traditional French cuisine, Easter provides the perfect opportunity to explore a variety of vegetarian recipes.

French cuisine, renowned for its delicate flavors, rich history, and sophisticated presentation, offers an abundance of vegetarian options that are perfect for a festive Easter table.

Whether you’re hosting a brunch, lunch, or dinner, you can delight your guests with a selection of dishes that are both elegant and full of fresh, seasonal ingredients.

From savory quiches and soufflés to hearty vegetable tarts and creamy gratins, these 40+ Easter French vegetarian recipes combine the essence of French cooking with a plant-based twist.

These dishes are as visually stunning as they are delicious, making them ideal for a memorable celebration.

Join us as we explore a collection of French-inspired vegetarian recipes that will bring a touch of Parisian flair to your Easter feast!

40+ Traditional Easter French Vegetarian Recipes to Elevate Your Celebration

As you plan your Easter menu, let these 40+ Easter French vegetarian recipes inspire you to create something extraordinary.

The versatility of French cuisine ensures there’s a dish for every palate, whether you’re in the mood for a light salad, a rich tart, or a comforting vegetable casserole.

These recipes highlight the beauty of fresh, seasonal ingredients and offer an opportunity to indulge in the vibrant flavors of France while keeping things meat-free.

No matter what you choose to prepare, these dishes will elevate your Easter celebration, leaving you with a table full of delicious options and a room full of satisfied guests.

Easter French Ratatouille Tart

Celebrate Easter with a vibrant and delicious Easter French Ratatouille Tart, a vegetarian masterpiece that combines the rustic charm of Provence with the sophistication of French pastry. This dish features a golden puff pastry crust topped with colorful, thinly sliced vegetables and a fragrant herb-infused tomato sauce. It’s perfect for sharing with family or serving as the centerpiece of your holiday feast.

Ingredients:

• 1 sheet of puff pastry
• 1 medium zucchini, thinly sliced
• 1 medium eggplant, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow squash, thinly sliced
• 1 medium onion, thinly sliced
• 1 cup tomato passata or puree
• 2 garlic cloves, minced
• 1 teaspoon Herbes de Provence
• Olive oil for brushing
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Roll out the puff pastry on a parchment-lined baking sheet and prick the center with a fork, leaving a 1-inch border untouched.
2. Spread the tomato passata over the center of the pastry, sprinkle with minced garlic, Herbes de Provence, salt, and pepper.
3. Arrange the sliced vegetables in a circular pattern, slightly overlapping, starting from the outer edge and moving inward.
4. Brush the vegetables with olive oil and season with salt and pepper.
5. Fold the pastry edges over the vegetables to create a rustic border.
6. Bake for 30–35 minutes, or until the crust is golden and the vegetables are tender.
7. Allow to cool slightly before slicing and serving.

This Easter French Ratatouille Tart is a feast for the eyes and the palate, combining crisp pastry with savory vegetables and aromatic herbs. It’s a versatile recipe that can be enjoyed warm or at room temperature, making it ideal for Easter gatherings or potlucks.

Creamy Leek and Potato Gratin

For an indulgent yet vegetarian-friendly Easter side dish, try this Creamy Leek and Potato Gratin. Layers of tender potatoes and caramelized leeks bathed in a velvety cream sauce are baked to perfection, creating a hearty and comforting dish. This French-inspired gratin pairs beautifully with fresh spring greens and offers a luxurious touch to your Easter table.

Ingredients:

• 3 large potatoes, thinly sliced
• 2 large leeks, thinly sliced
• 1 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 2 garlic cloves, minced
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a medium-sized baking dish.
2. In a skillet, melt the butter over medium heat and sauté the leeks until softened and slightly caramelized, about 5–7 minutes. Season with salt and pepper.
3. In a small saucepan, gently heat the heavy cream with the minced garlic, stirring occasionally.
4. Arrange a layer of potato slices in the baking dish, followed by a layer of sautéed leeks. Repeat until all ingredients are used, finishing with a layer of potatoes.
5. Pour the warm cream over the layers, ensuring even coverage. Sprinkle the top with grated Gruyère cheese.
6. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
7. Garnish with fresh thyme leaves before serving.

Rich, creamy, and utterly satisfying, this Creamy Leek and Potato Gratin is a must-have for Easter celebrations. Its melt-in-your-mouth texture and savory flavors will delight guests and elevate your holiday spread.

Asparagus and Goat Cheese Galette

Welcome spring flavors to your Easter menu with this delightful Asparagus and Goat Cheese Galette. Featuring a buttery, flaky crust and a creamy goat cheese filling topped with fresh asparagus, this rustic French dish is elegant yet simple to prepare. Perfect as an appetizer or light main course, it embodies the essence of Easter dining.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 1 bunch asparagus, trimmed
• 1/2 cup soft goat cheese
• 1/4 cup ricotta cheese
• 1 egg, beaten (for egg wash)
• 1 teaspoon lemon zest
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the pie crust on the prepared sheet.
3. In a small bowl, mix the goat cheese, ricotta cheese, lemon zest, thyme, salt, and pepper. Spread this mixture over the crust, leaving a 2-inch border.
4. Arrange the asparagus spears over the cheese layer. Fold the crust edges over the filling, pleating as needed.
5. Brush the crust edges with the beaten egg for a golden finish.
6. Bake for 25–30 minutes, or until the crust is golden and the asparagus is tender.
7. Cool for 5 minutes before slicing and serving.

This Asparagus and Goat Cheese Galette is a delightful way to showcase fresh, seasonal produce in an elegant and flavorful dish. Its simplicity and visual appeal make it an ideal choice for Easter brunch or dinner, leaving your guests impressed and satisfied.

Spring Vegetable Soufflé

Elevate your Easter celebration with a classic Spring Vegetable Soufflé, a light and airy French dish packed with seasonal vegetables like peas, spinach, and asparagus. This vegetarian delight combines fluffy whipped egg whites with a rich and cheesy béchamel base for a show-stopping entrée or side dish. It’s a wonderful way to embrace the flavors of spring while impressing your guests with culinary finesse.

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk, warmed
• 1/2 cup grated Gruyère cheese
• 1/4 cup Parmesan cheese
• 4 large eggs, separated
• 1 cup chopped steamed asparagus
• 1/2 cup peas (fresh or thawed if frozen)
• 1 cup fresh spinach, wilted
• Salt, pepper, and a pinch of nutmeg

Instructions:

1. Preheat your oven to 375°F (190°C) and butter a medium soufflé dish.
2. In a saucepan, melt the butter and stir in the flour to create a roux. Gradually add the warm milk, whisking continuously, to make a béchamel sauce.
3. Remove the saucepan from heat, stir in the Gruyère and Parmesan, then season with salt, pepper, and nutmeg.
4. Add the egg yolks one at a time, mixing thoroughly. Fold in the steamed asparagus, peas, and spinach.
5. In a separate bowl, beat the egg whites to stiff peaks. Gently fold the egg whites into the vegetable mixture, taking care not to deflate them.
6. Pour the mixture into the soufflé dish and bake for 25–30 minutes, or until puffed and golden. Serve immediately.

This Spring Vegetable Soufflé is a culinary masterpiece that’s surprisingly simple to prepare. Its delicate texture and vibrant flavors make it an unforgettable addition to any Easter feast, showcasing the beauty of French cuisine.

Mushroom and Gruyère Crêpes

Delight your guests this Easter with Mushroom and Gruyère Crêpes, a quintessentially French dish that combines thin, delicate crêpes with a savory mushroom and cheese filling. This recipe is perfect for brunch or dinner, offering rich, earthy flavors wrapped in a tender, golden crêpe. It’s both satisfying and elegant, making it ideal for the holiday table.

Ingredients:
For the Crêpes:

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups whole milk
• 2 tablespoons melted butter
• A pinch of salt

For the Filling:

• 2 tablespoons butter
• 1 pound mushrooms, sliced
• 1 garlic clove, minced
• 1/2 cup heavy cream
• 1 cup grated Gruyère cheese
• Salt, pepper, and fresh parsley for garnish

Instructions:

1. In a mixing bowl, whisk together the crêpe ingredients until smooth. Let the batter rest for 20 minutes.
2. Heat a nonstick skillet over medium heat, lightly greased with butter. Pour a small ladle of batter into the pan, swirling to coat evenly. Cook for 1–2 minutes per side. Repeat with remaining batter.
3. In a separate pan, melt butter and sauté mushrooms until browned. Add garlic, cook for 1 minute, then stir in heavy cream and simmer until slightly thickened. Season with salt and pepper.
4. Place a spoonful of the mushroom mixture onto each crêpe, sprinkle with Gruyère, and fold or roll.
5. Arrange filled crêpes in a baking dish, sprinkle with more Gruyère, and bake at 375°F (190°C) for 10 minutes, or until bubbly. Garnish with parsley before serving.

These Mushroom and Gruyère Crêpes bring a touch of French elegance to your Easter table. Their creamy, cheesy filling paired with the earthy mushrooms makes them a versatile and indulgent dish for brunch, lunch, or dinner.

Provençal Vegetable Cassoulet

Add warmth and comfort to your Easter menu with a hearty Provençal Vegetable Cassoulet. This French classic, traditionally made with meat, gets a vegetarian twist with a medley of beans, tomatoes, and root vegetables, slow-cooked to perfection with fragrant herbs. It’s a wholesome and flavorful dish that’s perfect for serving a crowd.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 can (14 oz) white beans, drained and rinsed
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 teaspoon Herbes de Provence
• 1 bay leaf
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 1 tablespoon olive oil (for topping)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for another minute.
2. Stir in the diced tomatoes, vegetable broth, beans, Herbes de Provence, bay leaf, salt, and pepper. Bring to a simmer and cook for 20–25 minutes, allowing flavors to meld.
3. Preheat your oven to 375°F (190°C). Transfer the mixture to a casserole dish, sprinkle breadcrumbs evenly over the top, and drizzle with olive oil.
4. Bake for 15–20 minutes, or until the breadcrumbs are golden and crispy. Remove the bay leaf before serving.

This Provençal Vegetable Cassoulet is a comforting and flavorful dish that brings the essence of French countryside cooking to your Easter table. Packed with hearty ingredients and fragrant herbs, it’s a delightful way to celebrate with loved ones.

Easter Spring Pea and Mint Risotto

Brighten your Easter celebration with the vibrant flavors of Easter Spring Pea and Mint Risotto, a vegetarian dish that exemplifies French-inspired elegance. This creamy risotto combines the sweetness of fresh peas with the refreshing aroma of mint, finished with Parmesan for a luxurious touch. It’s an ideal choice for a festive main course or a sophisticated side dish.

Ingredients:

• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth, kept warm
• 1 cup fresh or frozen peas
• 1/4 cup dry white wine (optional)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons fresh mint, finely chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 3 minutes.
2. Stir in the Arborio rice and cook for 1–2 minutes, allowing the rice to toast lightly.
3. If using wine, add it now and let it evaporate. Gradually add the warm broth, one ladle at a time, stirring frequently until absorbed before adding more.
4. When the rice is almost tender (about 18–20 minutes), stir in the peas and cook for another 3–4 minutes.
5. Remove from heat and stir in the Parmesan, butter, and chopped mint. Season with salt and pepper.
6. Serve immediately, garnished with extra mint leaves if desired.

This Easter Spring Pea and Mint Risotto is a celebration of springtime flavors, blending creamy textures with refreshing minty notes. It’s a perfect addition to your Easter table, offering a sophisticated yet comforting dish that’s sure to impress.

Gruyère and Spinach Quiche

A timeless French classic, Gruyère and Spinach Quiche is a perfect vegetarian dish for Easter brunch or dinner. This savory pie features a flaky pastry crust filled with a creamy egg custard, fresh spinach, and nutty Gruyère cheese. Simple yet elegant, it’s a versatile dish that can be served warm or at room temperature, making it ideal for holiday entertaining.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 3 large eggs
• 1 cup heavy cream or whole milk
• 1 1/2 cups fresh spinach, chopped
• 1 cup grated Gruyère cheese
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• Salt, pepper, and a pinch of nutmeg

Instructions:

1. Preheat your oven to 375°F (190°C). Roll out the pie crust into a tart pan and prick the bottom with a fork. Blind bake for 10 minutes, then set aside.
2. Heat olive oil in a skillet and sauté the onion until soft. Add the spinach and cook until wilted. Remove from heat.
3. In a mixing bowl, whisk together the eggs, cream, salt, pepper, and nutmeg. Stir in the sautéed spinach and onion, then mix in the grated Gruyère.
4. Pour the mixture into the pre-baked crust and smooth the top. Bake for 30–35 minutes, or until the filling is set and golden.
5. Allow to cool slightly before slicing and serving.

Rich, creamy, and packed with flavor, this Gruyère and Spinach Quiche is a crowd-pleasing addition to your Easter spread. Its flaky crust and savory filling make it a versatile and delicious option that guests will love.

Vegetarian Coq au Vin with Mushrooms

Bring the elegance of French cuisine to your Easter table with Vegetarian Coq au Vin with Mushrooms, a delightful twist on the traditional dish. This recipe replaces chicken with hearty mushrooms, slow-cooked in red wine with pearl onions, carrots, and fresh thyme. It’s a rich and comforting vegetarian option that’s perfect for a festive dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 pound cremini or button mushrooms, quartered
• 1 small onion, diced
• 1 cup pearl onions (frozen or fresh, peeled)
• 2 carrots, sliced
• 2 garlic cloves, minced
• 1 1/2 cups red wine
• 1/2 cup vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot or Dutch oven. Sauté the mushrooms until browned, then remove and set aside.
2. Add the diced onion, pearl onions, and carrots to the pot. Cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute.
3. Deglaze the pot with red wine, scraping up any browned bits. Add the vegetable broth, tomato paste, thyme, bay leaf, and the sautéed mushrooms. Season with salt and pepper.
4. Bring to a simmer, cover, and cook on low heat for 20–25 minutes.
5. In a small pan, melt butter and whisk in the flour to make a roux. Stir this into the stew to thicken. Simmer for another 5 minutes.
6. Serve hot, garnished with fresh parsley, over mashed potatoes, rice, or crusty bread.

This Vegetarian Coq au Vin with Mushrooms is a rich and flavorful dish that captures the essence of French comfort food. Its hearty texture and savory depth make it a satisfying choice for Easter, delighting vegetarians and omnivores alike.

Vegetarian Ratatouille

Celebrate the essence of Provence this Easter with Vegetarian Ratatouille, a vibrant and healthy French dish that showcases the best of seasonal vegetables. Made with eggplant, zucchini, bell peppers, and tomatoes, this dish is slowly simmered in olive oil with aromatic herbs, creating a flavorful, rustic dish that can be served as a side or a main. It’s a perfect dish to embrace the spirit of spring and enjoy a fresh, vegetarian option at your holiday table.

Ingredients:

• 2 tablespoons olive oil
• 1 eggplant, diced
• 1 zucchini, sliced
• 1 bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 tomatoes, diced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the eggplant and cook until it begins to soften, about 5 minutes.
2. Add the zucchini, bell pepper, and onion to the skillet. Cook for another 5–7 minutes until the vegetables are tender.
3. Stir in the garlic and cook for 1 minute, then add the tomatoes and tomato paste.
4. Season with thyme, oregano, red pepper flakes, salt, and pepper. Stir well and bring the mixture to a simmer.
5. Cover and cook for 15–20 minutes, allowing the vegetables to stew in their own juices.
6. Serve hot, garnished with fresh basil.

This Vegetarian Ratatouille is a flavorful and satisfying dish that’s perfect for Easter, offering a celebration of fresh, seasonal vegetables. It’s not only healthy and delicious but also embodies the rustic charm of French country cooking.

Baked Brie with Caramelized Onions and Walnuts

Bring an element of indulgence to your Easter feast with Baked Brie with Caramelized Onions and Walnuts, a simple yet luxurious dish. The creamy, melting Brie cheese pairs perfectly with the sweet caramelized onions and crunchy walnuts, creating an irresistible appetizer. This French-inspired recipe is sure to impress your guests and is perfect for serving as part of a holiday spread.

Ingredients:

• 1 wheel of Brie cheese (about 8 oz)
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1/4 cup brown sugar
• 1/4 cup white wine (or vegetable broth)
• 1/2 cup toasted walnuts, chopped
• Fresh thyme leaves (for garnish)
• Crackers or fresh baguette slices (for serving)

Instructions:

1. Preheat your oven to 350°F (175°C). Place the Brie on a baking sheet lined with parchment paper.
2. In a skillet, heat olive oil over medium heat and add the sliced onion. Cook for 10–15 minutes, stirring occasionally, until the onions are soft and golden brown.
3. Add the brown sugar and white wine (or broth) to the onions and cook for an additional 5 minutes, allowing the mixture to reduce and become syrupy.
4. Remove the Brie from the oven and top with the caramelized onions. Sprinkle the toasted walnuts over the onions and cheese.
5. Return the Brie to the oven and bake for an additional 5–7 minutes, or until the cheese is soft and oozing.
6. Garnish with fresh thyme leaves and serve with crackers or slices of baguette.

This Baked Brie with Caramelized Onions and Walnuts is an elegant and delicious appetizer that elevates any occasion, especially Easter. The combination of rich Brie, sweet onions, and crunchy walnuts makes for a dish that’s both sophisticated and comforting.

Vegetarian French Onion Soup

Warm and comforting, Vegetarian French Onion Soup offers all the flavors of the classic French dish but with a vegetarian twist. With caramelized onions, savory vegetable broth, and a melted cheese topping, this soup is perfect for a cozy Easter meal. It’s rich, flavorful, and can be served as a starter or light main course for your holiday celebration.

Ingredients:

• 2 tablespoons olive oil
• 4 large onions, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 cup dry white wine (optional)
• 4 cups vegetable broth
• 1 bay leaf
• 1 tablespoon soy sauce or tamari (for depth of flavor)
• Salt and pepper to taste
• 4 slices of French baguette, toasted
• 1 cup shredded Gruyère cheese (or a mix of Gruyère and Swiss)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and cook, stirring frequently, for about 30 minutes, until they are deeply caramelized and golden brown.
2. Add garlic and thyme, and cook for 1–2 minutes until fragrant.
3. If using wine, add it now and allow it to reduce slightly. Stir in the vegetable broth, bay leaf, soy sauce, salt, and pepper. Bring to a simmer and cook for 15–20 minutes.
4. Remove the bay leaf and adjust the seasoning if necessary.
5. To serve, ladle the soup into bowls. Place a toasted slice of baguette on top of each bowl and sprinkle with the shredded cheese.
6. Place the bowls under a broiler for 2–3 minutes, or until the cheese is melted and bubbly. Serve immediately.

This Vegetarian French Onion Soup is a hearty, savory dish that’s perfect for Easter. Its rich flavor from the caramelized onions and savory broth, combined with the comforting melted cheese, will warm both body and soul. It’s an ideal choice for a vegetarian starter that doesn’t compromise on taste.

Vegetarian Croque Monsieur (Made with Gruyère and Spinach)

Add a French twist to your Easter brunch with a Vegetarian Croque Monsieur made with creamy Gruyère cheese and fresh spinach. This vegetarian version of the classic French sandwich is indulgent, flavorful, and easy to prepare. It features crispy toasted bread filled with gooey cheese, spinach, and a smooth béchamel sauce, making it a perfect choice for a festive brunch or light lunch.

Ingredients:

• 4 slices of hearty white or whole-grain bread
• 1 tablespoon olive oil or butter (for toasting)
• 1 cup fresh spinach, sautéed
• 1 cup grated Gruyère cheese
• 1/2 cup milk
• 1 tablespoon butter
• 1 tablespoon flour
• 1/4 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small saucepan, melt the butter over medium heat and whisk in the flour. Cook for about 1 minute to form a roux.
3. Gradually add the milk, whisking constantly, and cook until the sauce thickens. Add the Dijon mustard, salt, and pepper.
4. Lightly toast the bread slices in a skillet or on a baking sheet until golden brown.
5. Spread a layer of béchamel sauce on two of the slices of bread. Top with sautéed spinach and a generous amount of grated Gruyère cheese. Place the remaining slices of bread on top to form sandwiches.
6. Spread more béchamel sauce on top of each sandwich and sprinkle with additional Gruyère cheese.
7. Bake for 10–12 minutes, or until the cheese is melted and bubbling, and the sandwich is crispy.
8. Garnish with fresh parsley and serve warm.

This Vegetarian Croque Monsieur offers all the richness of the classic French sandwich, with the added flavor of spinach and the perfect balance of creamy béchamel and Gruyère cheese. It’s a satisfying, indulgent dish for your Easter table that can be served on its own or paired with a light salad.

Ratatouille-Stuffed Bell Peppers

Ratatouille-Stuffed Bell Peppers are an inventive, vegetable-packed twist on the classic French ratatouille. These bell peppers are stuffed with a vibrant mixture of eggplant, zucchini, tomatoes, and bell peppers, all cooked in a rich, aromatic tomato sauce with herbs. The result is a beautiful, hearty, and nutritious dish perfect for Easter, offering a great vegetarian option that’s both colorful and flavorful.

Ingredients:

• 4 large bell peppers (any color)
• 1 tablespoon olive oil
• 1 small eggplant, diced
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, diced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
3. Heat olive oil in a large skillet over medium heat. Add the eggplant, zucchini, and red bell pepper. Sauté for about 5–7 minutes until they begin to soften.
4. Add the onion and garlic and cook until fragrant, about 2 minutes.
5. Stir in the tomatoes, tomato paste, thyme, oregano, salt, and pepper. Simmer for 10–12 minutes until the mixture thickens slightly.
6. Spoon the ratatouille mixture into each bell pepper, packing it down gently.
7. Cover the baking dish with foil and bake for 25–30 minutes, until the peppers are tender.
8. Remove the foil and bake for an additional 5 minutes to lightly brown the top.
9. Garnish with fresh basil or parsley and serve hot.

These Ratatouille-Stuffed Bell Peppers are a perfect blend of French flavors and Mediterranean vegetables. They’re not only healthy and flavorful, but they also look stunning on your Easter table. Serve them as a main course or as a colorful side dish that highlights the freshness of spring vegetables.

Tarte Tatin with Caramelized Apples

Tarte Tatin is a French classic, and this Caramelized Apple Tarte Tatin is a stunning dessert to grace your Easter table. The rich, buttery caramel and sweet apples baked under a crisp pastry create a delightful contrast of textures and flavors. This upside-down tart is easy to prepare yet looks impressively elegant, making it an ideal centerpiece for your festive meal.

Ingredients:

• 5–6 medium-sized apples (such as Granny Smith or Honeycrisp)
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1 sheet puff pastry (store-bought or homemade)
• Fresh whipped cream or vanilla ice cream (optional, for serving)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Peel, core, and slice the apples into thin wedges.
3. In a 10-inch ovenproof skillet, melt the butter over medium heat. Add the sugar and cook until it begins to bubble and turn golden brown, about 5–7 minutes. Stir occasionally to ensure the sugar doesn’t burn.
4. Add the cinnamon and vanilla extract to the caramel, then arrange the apple slices in a spiral pattern on top of the caramel. Cook for another 10 minutes, allowing the apples to soften slightly.
5. Roll out the puff pastry on a floured surface to fit the size of your skillet. Place the pastry over the apples and tuck the edges down around the sides of the skillet.
6. Bake in the oven for 25–30 minutes, or until the pastry is golden and puffed.
7. Remove from the oven and let cool for a few minutes. Carefully flip the tart onto a large plate or serving platter.
8. Serve warm, with whipped cream or vanilla ice cream if desired.

This Tarte Tatin with Caramelized Apples is a quintessential French dessert that will steal the show at your Easter celebration. The sweet caramelized apples, rich buttery pastry, and the warm, inviting aroma will leave your guests swooning. It’s the perfect dessert to end your meal on a sweet note.

Note: More recipes are coming soon!