Reviewed: Mar. 3, 2012

This recipe is absolutely delicious, and probably one of the best vegetable/vegan dishes on this site! I scaled it down to 5 and I have at least 8 servings. I added a bit more tomato sauce to the veggies. In my oven they were done at 1.5 hours, not 2.5. If you have the full batch it will take longer probably. Also the veggies cooked down to about a third of what they were initially in the pan. It's not summer so I had to swap summer squash for zucchini and leave out the tomatoes, but I definitely plan on making this again when veggies are really in season. Thank you so much for sharing this great recipe!

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Reviewer:

pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Feb. 12, 2012

This was delicious!!! Although we aren't vegan, I'm always looking for recipes that omit the meat and dairy without sacrificing flavor, and this definitely fits the bill. Note that this recipe serves 36!!! I made a quarter of the recipe, and barely fit into my huge roasting pan (needless to say, the pan measurements in the recipe don't appear to be correct). I followed the recipe except for replacing tomato sauce with 3 cans of fire roasted tomatoes. Since I like a little kick, I also added a few teaspoons of cayenne pepper. Yummmm!

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Reviewer:

Bianca

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Nov. 20, 2011

This was quite good--a less tomato-ey ratatouille. The house smelled great while it cooked. That being said, we both thought the recipe needed "something", maybe some balsamic vinegar? The addition of chipotle Tabasco added a needed kick to some of the leftovers. Even modifying this for 8 servings, it's still a lot of food. I think the three stars is more because I'm getting bored eating it. I probably will remove the potatoes and freeze the rest.

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Reviewer:

KRISTIN60

Cooking Level: Intermediate

Reviewed: Sep. 29, 2011

This is a very forgiving recipe and yes, our family cut it down to 5 servings which was enough for our 4 adult family to have 2x that week. it is yummy!

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Reviewer:

_snoops_

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Sep. 29, 2011

Left the skin on the eggplant. I didn't have summer squash. Changed the serving size to 9. PERFECT AMOUNT for a family of 4, and there are plenty of leftovers. No need to add water half way. I cooked on the middle rack for 1 hour on 400. Smelt good, and tasted great.

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Reviewer:

Chef B

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Reviewed: Sep. 7, 2011

I chose this recipe to use the abundance of veggies from my CSA box. Chopping all the veggies was labor intensive, but it came out tasty. I reduced the serving size to 12 instead of 36, but still ended up with two large pans full. Lots of leftovers. I also chopped veggies a bit smaller than instructed, and this shortened the cooking time by about 30-45 minutes. BF and I had it by itself, over fresh pasta with a little extra sauce, and as a topping on homemade pizza. Overall a good dish and versatile as well, but really nothing spectacular.

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Reviewer:

sayleegirl

Reviewed: Jul. 29, 2011

These were WONDERFUL! My entire family devoured them. Unfortunately, I only made 4 servings because I'm the only one who usually eats veggies. I'm making them again tomorrow!

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Reviewer:

SusieB

Living In: Highland, Illinois, USA

Reviewed: Jun. 28, 2011

good

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Reviewer:

ujwala

Reviewed: Jun. 17, 2011

Really tasty. I only made a quarter of the recipe, and added more herbs than listed. I didn't have any green beans of mushrooms, but it was still good. I think next time I would bake the potatoes for a little while first or boil them for a few minutes, then add the rest of the veggies. I don't like mushy veggies, and the squash and eggplant cooked through much faster than the potatoes.

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Reviewer:

jwright7983

Reviewed: Jun. 11, 2011

I skipped the eggplant and didn't have pasta sauce around so on a whim I used a small can of pizza sauce (I significantly decreased the serving size) and it turned out wonderful! I also served it in tortillas as another reviewer had done. This will definitely be going into my regular summer rotation!

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