Reviewed: Sep. 28, 2009

Very very good, I added chicken, to make my husbands appetite last through the night. He does not like ratatouille but he liked this. Takes alot of time to cut and cook seperatley but I felt good eating so many veggies!

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Caroline

Cooking Level: Beginning

Home Town: Riverside, California, USA

Living In: Anaheim, California, USA

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Reviewed: Aug. 26, 2009

I added basil as they do in the south of France and baked the dish longer, uncovered, to bring out the natural sugars in the vegetables and create more of a true vegetable stew; which is what ratatouille basically is (as opposed to braised vegetables). Very nice dish.

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Aug. 13, 2009

This was awesome. The only changes I made were to saute the batches of veggies in Pam (organic olive oil spray) and balsamic vinegar. The balsamic makes it in my opinion. I omitted the eggplant and added shitake mushrooms. Great veggie blend. Thanks for the idea.

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K Jones

Cooking Level: Expert

Home Town: Forest Hill, Maryland, USA

Living In: Berlin, Maryland, USA

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Reviewed: Aug. 9, 2009

Used dried thyme, and did not add squash or eggplant. Added half a cup red wine. Great recipe.

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laura*starla

Cooking Level: Beginning

Living In: Paris, Île-De-France, France

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Reviewed: Aug. 5, 2009

I just throw it all into a pot. I strained it a bit and used it as a filling for a vegetable calzone with provolone cheese. It disappeared faster than the meat calzone!

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Yonder

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Reviewed: Jul. 20, 2009

Loved it!

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Jessa

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Reviewed: Jul. 19, 2009

This was good added more herbs and simmered a littlt longer then put in a crock pot. Served it over rice this was a whole meal in one. thanks for sharing.

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ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

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Reviewed: Jul. 16, 2009

This was great. We just tossed everything into one big pot rather than trying to cook individually, then toss togeter. Really enjoy

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Monica

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Jun. 18, 2009

I have made this dish before but this is my first review for it. Tonight I had only one squash,so I put in some carrots,sliced up. This dish is good! but I think I'll do next time like some other reviewers are saying just put it all in one big,big pot and there you go! I did it before,I don't know why I didn't tonight. Happy eating!

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Apr. 15, 2009

This is a very good recipe, I followed a reviewer's suggestion by cooking everything in a large pot. It does yeild quite a bit. This would be a perfect dish for a potluck. This is also a great dish because there is so much in it you can modify anyway you want.

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Ann

Cooking Level: Beginning

Living In: Big Bear City, California, USA

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Reviewed: Feb. 11, 2009

great with a variety of veggies, the peppers thought are a must. I also added tomato paste as another user suggested. It made the base more rich and was great the day after. I will definitely make this again.

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Marla Ann

Cooking Level: Beginning

Home Town: Rancho Cucamonga, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 9, 2008

I don't like eggplant so I substituted one butternut squash instead.Didn't have any mushrooms on hand.I used one 28oz can of diced tomatoes instead of fresh.Came out great and not too much liquid, probably because I didn't use the mushrooms. I caramelized the onions on the stove before adding to the rest of the mixture.I think it is important to do this. I did not layer the dish,I just tossed everything into a huge mixing bowl before pouring it into the casserole dish and it came out great. tasted even better the next day. good with wild/brown rice.it would probably be very good even without the parmesan cheese. add lots of seasonings, if you don't have italian then just be generous add:basil,oregano,parsley,thyme,rosemary and lots of fresh garlic. I didn't find it to be bland at all. Next time, I'm going to substitute the squash for sweet potatoes and see how it turns out.

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Fuzzy 1

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 20, 2008

What a heart-healthy recipe! I peeled the eggplant to remove some of the bitterness. You can use less olive oil than this recipe calls for and cook for less time too so the veggies do not get mushy. Season well with fresh thyme, chives, oregano, basil....whatever your herb garden has. Otherwise it might come across a bit bland. I put some crumbled goat cheese in the center of a whole wheat tortilla wrap and topped with the ratatouille. It made a great summer vegetable wrap sandwich!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 29, 2008

This had a very good taste, but it seemed a little over done and mushy. I didn't see any other remarks about it, so I may try shortening the cook time. Otherwise it is great.

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Bobby Tarsus

Cooking Level: Intermediate

Living In: Ypsilanti, Michigan, USA

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Reviewed: Jul. 26, 2008

This recipe is wonderfully versatile. Use whatever veggies you like or have on hand. I don't use as much oil as it calls for- just add a splash as needed. If the fresh tomatoes don't look good, canned will do nicely. To add a bit more flavor, I hit it with a couple of shots of tamari or soy sauce. Delish over rice or whole grain pasta!

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CRESTAFIESTA

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Reviewed: Jun. 18, 2008

I found that it was lacking in taste. I did some doctoring with wine and rosemary, but I still feel like it didn't have the flavors I have tasted with ratatouille in a restaurant.

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aprall

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Reviewed: Jun. 13, 2008

I substituted zucchini for the yellow squash since my grocery store had no squash. The ratatouille was not pretty, but it was delicious!

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K Winters

Cooking Level: Beginning

Home Town: Queen Creek, Arizona, USA

Living In: Blacksburg, Virginia, USA

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Reviewed: Jun. 2, 2008

I would probably add some more herbs next time as some other people suggested, but my 7 vegan ate it. (she's a vegan we're not) I've been trying get more veggie main dishes for her that the rest of the family would enjoy as well. When we rented the movie Ratatoulle I thought, here's my chance!

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Chrissy Schultz

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Reviewed: Jun. 2, 2008

The only thing I didn't have was the yellow squash. It still came out reaally good.

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Kevin

Cooking Level: Intermediate

Living In: New Iberia, Louisiana, USA

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Reviewed: May 13, 2008

I've tried allot of ratatouille recipes and never found one that I loved. This was great. I peeled the eggplant since it sometimes is bitter. I cheated a little too. I ran out of olive oil and substitued 1/4 cup butter and substituted canned green chilies and canned tomatoes. This is the first time my kids not only liked it, they loved it.

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NO1SALES

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Summer Vegetable Ratatouille

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