What I love about this recipe is that it's so versatile, such a great base recipe to tweak with. You can put in whatever veggies you want and vary amounts and it will still be good. I added olives and mushrooms, omitted the red bell pepper, subbed cherry tomatoes for the sundried, and parmesan for the feta. I almost felt it was ever so slightly lacking in some respect but I can't quite put my finger on it. I think I would add more eggplant next time because that was the best part, and less bell pepper. I'll definitely make it again and play around with it. I served it hot and it was a great healthy meal, with fabulous leftovers. It's wonderful to make a whole bunch of for dinner and eat throughout the week for lunch.

Reviewed On: Aug. 14, 2008

Wow, this was absolutely fabulous and so easy! I didn't have the sesame seeds but didn't miss them. I wouldn't recommend steaming the green beans because then you'll miss that great caramelized, browned flavor from sauteeing them. This is going to be the only way I prepare green beans from now on. Thanks!!!

Reviewed On: Aug. 6, 2008

This is my go-to recipe when I need to bring an appetizer to a party. Super easy and SO good! Better than what you would get at restaurants!

Reviewed On: Jul. 30, 2008