Reviewed: Apr. 3, 2013

This was ok, but not fabulous. I scaled it back to 4 servings, which was still enough for 8, in my opinion, and cooked for only 1.5 hours, which was plenty. Served topped with a dollop of plain Greek yogurt on toasted whole wheat pitas for a healthy vegetarian meal. Thanks!

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Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Nov. 22, 2012

The veggies are great but as a side dish. Must reduce the serving size!

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Reviewer:

ladiesia

Reviewed: Aug. 30, 2012

LOVE this. So easy, super delicious. I made two modifications to utilize ingredients I had in my pantry. I used a jar of marinara sauce instead of tomato sauce, and I used half a jar of Trader Joe's Red Pepper spread with eggplant and garlic, because I only had a few fresh mini red peppers.

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Reviewer:

Madgeypoo

Reviewed: Jun. 24, 2012

This was absolutely INCREDIBLE! My husband raved about it and didn't even miss having meat. It was very filling and very flavorful, yet it was so very simple and easy to make. Win win all the way around! Will definitely be adding this to the recipes we make over and over. :)

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Reviewer:

April

Cooking Level: Expert

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_

Home Town: Renton, Washington, USA

Living In: Lehi, Utah, USA

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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